Time To Get Out The Pumpkin
September 25, 2013 13 Comments
Are there pumpkins sitting at your local supermarket?
![Healthy Pumpkin Pancakes](https://s9g.us/m/o/pumpkinpancakeb.450.jpg)
I was excited to see them show up because it means that fall is happening. I live in New England, capital of awesome fall, and so I get goosebumps when I see those orange pumpkins.
Of course, you can cook with canned pumpkin all year round, but this is the time of year we think of it because of (dare I say it?) pumpkin pie.
In my usual Overnight Pancake Recipe, I use yogurt to give a nice flavor. I replaced the yogurt with pureed pumpkin from a can and used a little more sugar to make it sweeter.
The result is a bright orange pancake with 66% of your daily value of Vitamin A and 7% of your daily value of iron. It does taste a bit like pumpkin pie!
I should warn you that when I took this out of the fridge it was GREEN. Yikes! The very top of the batter looked like something out of a horror movie. Oh no.... but, then I stirred it and it went away. I am thinking the top layer oxidized a bit and it didn’t affect the color or flavor in the end.
It is truly lovely to have pancake batter waiting for you in the morning. I find that I hop out of bed faster when I know that I am going to make a hot breakfast and all I have to do is heat the pan.
The house smells great and (sometimes) I don't have to wake my kids. They just wander out wondering what is cooking.
Have you tried to make any pumpkin recipes yet? How is it going?
![](https://s9g.us/m/o/pumpkinpancakeb.450.jpg)
Overnight Pumpkin Pancake Recipe
(makes 9 pancakes)
Ingredients
3/4 cup whole grain flour (wheat, oat, etc.)
3/4 cup rolled oats (not instant)
1 tsp baking soda
1 tsp pumpkin pie spice
2 Tbs sugar
1 cup milk
3/4 cup canned pureed pumpkin
2 eggs
Instructions
Mix ingredients together in a large bowl. Place in refrigerator overnight. In the morning, pour batter (about ¼ cup for each pancake) in a heated non-stick pan until bubbles begin showing on the surface. Turn pancake over with spatula - wait 2 minutes and serve.
Nutrition Facts
For one pancake using lowfat milk: 110 calories, 2.1 g fat, 18.5 g carbohydrates, 5.0 g sugar, 4.3 g protein, 1.6 g fiber, 166 mg sodium, 3 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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