Pumpkin-Spice Pancakes!

I really wanted to try something different for breakfast on my off days from eDiets and I came across this wonderful fall recipe.  It’s not perfect, but it’s not bad for you either.  Pumpkins are filled with beta-carotene which can protect against cancers and heart disease.  This recipe also has vitamin A , potassium, and tons of flavor!  If you don’t have access to fresh pumpkins it’s OK!  Canned pumpkins are almost equal in nutrients.  I hope you enjoy…I certainly did!



 1 egg

1 cup baking or pancake mix, such as Bisquick

1/2 cup plus 2 tablespoons low-fat (1%) milk

1/2 cup canned pumpkin

1/4 cup chopped pecans, optional

1 tablespoon light brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pinch ground cloves

Pinch ground nutmeg

Directions: since cooking directions for each brand of pancake mix can vary slightly,prepare pancakes according to the directions for 1 cup of mix before adding the pumpkin and spices.

In a bowl, beat egg. Add baking mix, milk, pumpkin, pecans, brown sugar, ginger, cinnamon,cloves, and nutmeg.

Lightly coat a nonstick skillet or griddle with nonstick cooking spray and heat to medium.

When a drop of water sizzles when it hits the pan, it’s ready.

Pour 1/4 cup of batter into the skillet for each pancake. When the bottom is golden, turn over and cook the other side.

Reduce the heat to medium-low and cook until insides are cooked through and pancakes bounce back when touched.

*The inside of these pancakes will take a little longer to cook through than regular pancakes, so it might be necessary to turn down the heat to avoid overcooking the outside before the inside is done.


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