Breakfast Pumpkin Pancakes Recipe

Celebrate PUMPKINS
We are getting ready to celebrate Thanksgiving in Canada and have so much to be thankful for. One tradition for many Canadians includes a much cherished meal with turkey and all the 'fixins'. I am always grateful to enjoy this tradition annually!
Wishing everyone a very happy and healthy weekend! (I know our American friends celebrate later in November ~ us northerners have an earlier harvest, I guess!)

Sometimes when a feast is in the plans for later in the day, I think it's fun to enjoy a brunch-type
meal late morning. In conversation with friends last week, I was reminded of this recipe which is truly a festive start to the day! These yummy pancakes are delicious anytime! 
I am re-posting this recipe ~ it's so good !!

Pumpkin and autumn spices add an aromatic flair and pizzaz to everyday pancakes. I've been making this for years and honestly don't remember which family member or friend shared this one. For those looking for a wheat-free pancake, I've made this recipe with 'alternative flours'
such as kamut and almond flours with good success! Cinnamon, nutmeg, ginger and allspice ~ are all healing spices!

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Breakfast Pumpkin Pancakes

Ingredients

• 2 cups flour whole wheat or all-purpose flour*
• 3 tablespoons brown sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1 cup pumpkin puree fresh or canned
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg grated
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• 1 egg
• 1 ½ cups milk
• 2 tablespoons vegetable oil
• 2 tablespoons orange juice
• 2 teaspoons grated orange zest organic preferable
• for the pan: ½ teaspoon vegetable oil and 1 teaspoon butter

Instructions

1. Combine the flour, brown sugar, baking powder, baking soda
2. and sea salt in a large mixing bowl.
3. Whisk together for 2 minutes to aerate the dry ingredients.
4. In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, allspice, egg, milk, 2 tablespoons vegetable oil, orange juice and orange zest.
5. Add in the dry ingredients. Stir until combined. Don’t over-mix.
6. Put the remaining vegetable oil and butter to a skillet on medium heat.
7. Pour the batter into the skillet (or ladle it, as I do)
8. In either case, a good amount per pancake is about ¼ cup.
9. Cook the pancakes for about 3 minutes each side, or until golden brown.
10. SERVE hot with maple syrup ! Enjoy.

Recipe Notes

*Substitute kamut, almond, cassava or quinoa flour (or your favourite!)
to make these into a wheat-free version. The result is delish, but makes a pancake with a little more ‘substance’!

• Low calories ~ 100g = 26 calories
• High anti-oxidants, vitamins and minerals
• Rich in vitamin A, C, E
• Well known to reduce cholesterol and help with weight reduction
• Excellent source of Zea-xanthin and Lutein which are excellent for eye healthand useful to help to protect against "age related macular disease" of the eyes.

Regardless of your tradition, I sincerely wish everyone a very healthy happy Thanksgiving Day!
~ and to all from around the world ~ sending wishes for ever-increasing health and
an evolving life filled with better and better choices!