Pumpkin Pancakes
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These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
INGRIDIENT
DIRECTION
Step: 1
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Step: 2
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NUTRITION FACT
Per Serving: 278 calories; protein 7.9g; carbohydrates 45.8g; fat 7.2g; cholesterol 35.9mg; sodium 608.1mg.
Eating healthy breakfast to continue the day had become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me energy to take on the morning. The sweetness is often vilified as the root 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 not want likely grab a side food out of the vending machine 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 move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.
