Pumpkins are plentiful in season right now. Besides being low in calories and fat, plus tasty too you can also make a variety of recipes with them.
So try this scrumptious hearty pancake breakfast recipe, and enjoy this years season of pumpkin.
Pumpkin pancakes:
- 1/3 c. oats
- 1 whole egg
- 2 egg whites
- 1/3 c. pumpkin
Topping:
- 1 oz almond milk
- 1/2 c un-sweet frozen berries
- sprinkle cinnamon and Truvia
Combined all the pancake ingredients, then pour them into a non stick skillet to make one big pancake or 2 smaller pancakes.
For the topping, combined all the ingredients in a small saucepan and heat it up. Just pour the warm berries/almond milk mixture over the pancake once it is cooked.
Or you can sprinkle with cinnamon, drizzle honey or sugar free syrup on top for a sweeter tastier traditional style pancake.
More on St. Louis Pumpkin Patches Image and Recipe permission Rachel_Mac Chicago Attorney
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Comments
Note: These are super easy to make, I made them myself and they are wonderful :-)
THANKS T
Sounds great! I'll have to try this.
Thanks for the mouth-watering (and healthy!) recipe, and it's seasonal to boot!!! I love the idea of adding frozen berries and also using almond milk :) Can't wait to try this on the weekend :)
,
(^_^) <--- supposed to be pumpkin :o)
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