Pumpkin is a fall favorite! It’s loaded with the antioxidant beta-carotene which the body converts to vitamin A for eye health. Current research indicates that diets rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and protect against heart disease.
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Pinch of ground cloves
1/8 teaspoon salt
1 cup skim milk
1/2 cup canned pumpkin
1/2 teaspoon vanilla extract
2 tablespoons unsweetened applesauce
In a large bowl, mix flour, sugar, baking powder, spices and salt. In another bowl, beat the milk, pumpkin, vanilla, egg and applesauce to blend. Stir it into the flour mixture until just incorporated.
Place a nonstick griddle or a large nonstick frying pan over medium heat, coat lightly with cooking spray. Pour batter in 1/4-cup portions onto griddle, spreading slightly with the back of a spoon, and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 to 2 minutes longer. Adjust heat as needed to maintain an even temperature.
Serve pancakes as they’re cooked, or keep warm in a single layer on baking sheets in a 200° oven, up to 15 minutes. Top with Greek yogurt and toasted nuts, or your favorite pancake toppings. To boost the protein and fiber in recipe, add up to 3 tablespoons of ground flaxseed or chia seeds. Yields 12 pancakes.
Recipe available at www.dailyburn.com