Pumpkin Pancakes

Pumpkin pancakes are one of my favorite kid-friendly, but also really nutritious meals. Adding canned pumpkin to pancakes turns them from a meal with only a little nutritional value, to one packed with nutrients. These pumpkin pancakes provide beta-carotene, fiber, magnesium, potassium, Vitamin K and so much more. The pumpkin also makes the pancakes sweet so they don’t need a lot of extra sugar.

Serve with sliced bananas, blueberries and a small amount of maple syrup for dipping.

Makes 25 - 30 small pancakes

3/4 c all-purpose flour

3/8 c whole wheat flour

2 tbsp sugar

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 tbsp butter

1 egg

1 cup low-fat milk

3/8 c canned pumpkin

Whisk together all dry ingredients. Melt butter in microwave-safe dish. Whisk egg in separate bowl. Add butter, milk and pumpkin and whisk. Add dry ingredients to wet until just combined. Grease skillet or pan. Drop by about 2 tbsp spoonfuls (or use 3/4 oz scooper) and cook about 2 minutes per side.