Tis’ the season when you will find pumpkins here, there and everywhere. Now, we’re even adding them to the breakfast menu. But, we’re not just adding a little Halloween fun, we’re also squeezing in squash first thing in the morning. I haven’t made this recipe in a while, but pulled it out recently & made them for my daughter & she was THRILLED! Even I had forgotten how delicious they are…
We also experimented a bit further with this batch and made mini pancake sizes. Once they were fully cooked, we put them on to the candy/cake pop sticks that you can find at local craft stores. And, then we created faces with the dark chocolate mini morsels. We dipped them in the yogurt sauce (see below) and enjoyed every bite of fun. They were not only a scrumptious serve, but a great way to add a few different ingredients to already kid-friendly loving pancakes.Jodie Fitz
This Recipe Featured at:
- 1 large egg
- 1 ½ cups flour
- 1 cup low fat milk
- 1/3 cup brown sugar, light
- ½ cup 100% pumpkin
- 3 tablespoon oil
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 teaspoons baking powder
- Chocolate chips (dark)
- Mix the egg, flour, milk, brown sugar, pumpkin, oil, cinnamon, vanilla extract and baking powder together with an electric mixer or hand whisk. Over medium to low heat, cook the pancakes on a coated griddle by using butter or cooking spray. While the first side is cooking, add chocolate chips to the uncooked side of the pancake to create a face. Flip and cook the second side. Or, let the kids add the face of chocolate once they are done cooking.
- Note: Try serving the pancakes with a yogurt sauce drizzle instead of syrup by mixing 3 tablespoons of low fat vanilla yogurt, 2 tablespoons of low fat milk and 1 teaspoon of honey together.
- The flour? Try 1 cup of unbleached flour with 1/2 cup of whole wheat white flour, but if you do...add some extra milk to the mix as the whole wheat is dryer & needs to be adjusted. Start with 1 tablespoon at a time, but you most likely will need 1/4 cup of extra milk in the mix.
Wondering how to make these work during a busy weekday schedule? Make them up on the weekend, let them cool completely, wrap each individual pancake in parchment paper or waxed paper, freeze them in freezer container or freezer bag. When you need them during the week simply pop them into the toaster (don’t bother with the microwave, they will be a bit soggy.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.