I don’t know about your Thanksgiving traditions, but for my family Thanksgiving is about good food and even better company. To help reduce the amount of time spent in the kitchen for my mom and grandma, we decided to start doing a potluck style Thanksgiving. And as a younger (read: less responsible) member of the family – my role is to bring breakfast. Sounds a little strange, I know, but getting in the mood for turkey while watching the parade with a fall-themed meal is just how we roll.
Luckily, this year I have a great inspiration – the Pumpkin Spice Latte.
While I think the drink is divine, it is laden with sugar and contributes to those pesky stains on your teeth. Now, don’t get me wrong, I will surely scoop up a Pumpkin Spice Latte or two during fall, but to get my pumpkin fix without attacking my teeth, I turn to this fantastic pumpkin pancake recipe.
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 large egg, lightly beaten
- 1 tbsp canola oil
- 1 cup nonfat milk
- 1/3 cup pure pumpkin
Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.
For each pancake, scoop 1/4 cup of batter on to a hot griddle or non-stick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side. Chop up some fresh apples to top them off!
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