Cooking Mommy: Pumpkin Pancakes

Wednesday, May 19, 2010

Pumpkin Pancakes

I have a very hard time getting my 15 month old daughter to eat vegetables and fruit. Really, I have a hard time getting her to eat anything but carbs. I knew my wonderful friend, Danila had this cook book that incorporates veggie/fruit purees into recipes. So, I called her yesterday to see if I could borrow it, and she said yes and gave me some tips in the mean time along with this recipe. So, I made these for breakfast this morning, and they were super yummy! My only regret was that I didn't make enough. I made these for me and my 3 children, and they all got eaten, and I literally only had 1 1/2 myself and then about 15 minutes after cleaning up, my 3 year old asked for more. It made 9 medium pancakes. These turned a beautiful color and were so delicious! The recipe called for using cooking spray and oil to put in your skillet to keep pancakes from sticking but I used my smart balance instead.

Ingredients
-1 cup water
-1 cup pancake mix... I actually used about 1 1/8 cups because it looked a little watery for my taste... (I used bisquick which doesn't have eggs or dairy in it.... they are actually coming out with a gluten free mix this summer! In the meantime, I know Pamela's baking mix is gluten/wheat free)
-1/2 cup pumpkin (I prefer canned)
-1/4 tsp cinnamon
-butter (I like smart balance) to keep pancakes from sticking to pan

Directions
Heat your pan (I like to use my electric skillet) to about 300 degrees. Mix water, pancake mix, pumpkin, and cinnamon together in a small bowl. Butter/oil/spray your pan to keep pancakes from sticking. Spoon out pancake mix into whatever size pancakes you like to make, allow to cook to your preferred consistency, flip, remove from heat, top in maple syrup or pancake syrup (we like light pancake syrup around here). Eat and enjoy!!! Yummy!!!

You can also make these with sweet potato instead of pumpkin, but I haven't tried it yet. My friend, Danila says she really likes them with sweet potato though.

If you like pumpkin, you might also try pumpkin muffins. Yum!

WW points: these are about 1 point per pancake, depending on the mix you use and how many you make

2 comments:

Laura V.May 29, 2010 at 5:14 AM
So I tried these this morning and used baby food sweet potatoes. I thought they were kind of gross so I added some brown sugar to the batter. I think it helped but still they are not my favorite. Joshua and Gideon ate them up though, so that was good!
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AmberMay 29, 2010 at 7:50 AM
awww... I am sorry you didn't like them, Laura. I haven't tried the sweet potatoes in them, but my friend Danila has and she loves them that way. The children and I love pumpkin stuff around here, so we stick with pumpkin. I wonder if the baby food made a difference since it seems like the baby food is really watered down. I am glad the boys likes it though. :-)
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.