I had a leftover can of pumpkin puree and decided to put it to use for breakfast. To the delight of my daughters, I made pumpkin pancakes, but I kept things healthy using whole wheat flower and adding some ground chia seeds into the mix. The outcome was tasty and filling, I might add. Topped with maple yogurt and toasted pecans, these pancakes were a seasonal delight.
Check out the recipe and calorie count. Adapted from Martha Stewart Living Ingredients 1 cup whole wheat flour Directions Makes between 8 and 10 pancakes.
1/4 cup ground chia seeds (can use flax meal)
1 tablespoon of sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup 2 percent milk
6 tablespoons canned pumpkin puree
2 tablespoons canola oil
Adapted from Martha Stewart Living
1 cup whole wheat flour
Makes between 8 and 10 pancakes.
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