I recognize that I’m what some would call, “a healthy eater.” I like vegetables. Even kale. I’ll go out of my way to eat them. I exercise. Maybe more than some. Definitely less than others. I watch my food intake, not by counting calories, but by trying to make good choices and recognizing when I’m full. But I’m not perfect. I’ve attacked a carton of ice cream with a spoon. I’ve eaten more than my share of pizza. I’ve come home late at night and ransacked the fridge like a raccoon in the trash. This is life.
Also, I like pancakes! This is a pumpkin pancake recipe that I think is both nutritionally redeeming (in moderation) and delicious. I created them for Colavita because they use olive oil instead of butter.Print
This pumpkin pancake recipe is both nutritionally redeeming and delicious. I created them in the hopes that they might inspire you to think of pancakes, food and nutrition in a different light.
- For the Topping:
- Place all the dry ingredients in a large mixing bowl and whisk to combine.
- Add the wet ingredients to the dry and mix well.
- Heat 1 tsp Olive Oil in a griddle or frying pan over medium heat.
- Pour a ladle-full of batter onto the heated griddle and allow to cook for about 3 minutes. Bubbles will start to form on the side that is facing up. Using a spatula, you can test out the underside of the pancake to make sure it is golden brown.
- If it is, flip to the other side and allow to cook for another 3 minutes.
- When pressed gently with your finger in the center, a cooked pancake with spring back to form.
- Remove from the heat with a spatula and repeat until no batter remains.
- Top with pecans, roasted pumpkin seeds and as much maple syrup and confectioner’s sugar as you’d like.
Keywords: pancakes, pumpkin pancakes, pumpkin pancake recipes, breakfast recipes