Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.
Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
Per Serving: 282 calories; protein 8g; carbohydrates 48.7g; fat 6.4g; cholesterol 51.4mg; sodium 361mg.
Eat good breakfast to continue the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to take on the morning. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and less likely grab a snack out of the street food before lunchtime.
Making fruit a at 7.00 clock habit is simple . Easy as put the fruit in your fridge next to the milk or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.