Monday, December 3, 2012

80--- Pumpkin Almond Pancakes

Leftover pumpkin puree? No problem. Canned puree can be kept covered in a container in the refrigerator for one week.

And then you can combine it with some slivered almonds (for protein) and use it in pancakes.

Pumpkin Almond Pancakes
Serves 3 (Makes ~6 -4" pancakes)

3/4 cup whole wheat flour
1/2 cup cake flour (to balance out the density of the wheat)
2 tsp baking powder
3/4 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3 Tbsp brown sugar
1 cup + 2 Tbsp almond milk
1 egg
1/2 cup pumpkin puree
1 Tbsp vegetable oil
1/2 cup slivered almonds

Combine flours, baking powder, spices, and sugar in a medium bowl.  In a separate bowl, combine remaining ingredients.  Add dry ingredients to wet and mix to just combine.

Heat a large nonstick skillet over medium-high heat.  Spoon ~1/2 cup batter onto skillet and use the back of a spoon to spread evenly.  Cook ~ 2-3 minutes on the first side, until bubbles appear.  Flip and cook additional 2-3 minutes or until golden brown.

Serve garnished with additional slivered almonds and maple syrup (the pure stuff).

Nutrition Info per 2 pancakes:385 calories, 12 g fat, 13 g protein, 50 g carbohydrates, 7 g fiber

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