This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!
Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
Coat skillet with 1 teaspoon vegetable oil over medium heat.
Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
Per Serving: 284 calories; protein 7.9g; carbohydrates 46g; fat 7.9g; cholesterol 35.9mg; sodium 703.6mg.
Eating best breakfast to continue the day had become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the fruit wakes me up and bring me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and make keep you feel full all day , and less likely grab a snack out of the street food before break .
Making fruit a morning habit is easy . Easy as put the sweetness in your refrigerator next to the milk or on the bench next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.