Pumpkin pancakes are a fun family recipes packed with nutrition!
Whisk milk, pumpkin, sugar, vanilla and oil in medium bowl to blend. Combine the flour, almond meal, pumpkin pie spice, baking powder and salt in a large bowl until blended. Add the milk mixture to the dry ingredients; stir and combine.
Beat egg whites in a medium bowl until soft peaks form. Fold whites into batter and stir in oil until mixed.
Spray large skillet with non-stick spray and set over medium heat. Working in batches, pour batter in small amounts, circles (about 2 inches) into the skillet. Cook until bubbles form on top and turn pancake over and cook until the second side is brown (about 1 minute).
Serve with bananas, pure maple syrup or honey* if desired.
Recipe Yields: 8 Servings
Storage Time: 4 weeks in the freezer
This recipe provides a potent source of vitamin A, vitamin B, vitamin C, vitamin D and potassium.
Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.