Pumpkin pancakes are a fun family recipes packed with nutrition!

• 1 1/2 cups of milk
• 3/4 cup canned pumpkin
• 2 egg whites
• 1/4 cup sugar
• 3/4 tsp vanilla extract
• 1 1/4 cup flour
• 1/2 cup almond meal
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tbsp canola oil

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.