I am REALLY excited to post my first recipe for the Recipe Redux, which is the first and only  recipe challenge founded by Registered Dietitians! The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you.
This month’s topic is called “Orange You Glad It’s Fall” which is highlighting the variety of orange produce that is packed with carotenoid antioxidants. Since you’ve probably noticed on my blog that I can’t get enough of pumpkin, I decided to make some pumpkin pancakes for my first recipe. Pumpkin contains Beta-Carotene which is a type of carotenoid antioxidant that contains a yellow-orange pigment  found in plants like sweet potatoes, cantaloupe, squash, golden beets, and carrots.  It is a precursor to Vitamin A which means it helps aid in our vision, enhance our immune system, and even fights off cancer.
- 1/2 100% Pumpkin Puree
- 3/4 cup Skim Milk
- 1 Egg White
- 1 tablespoon Vinegar
- 1 tablespoon Canola Oil
- 1/2 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 1 tablesoon brown sugar (can substitute for Splenda brown sugar if you prefer)
- 1/2 teaspooon Baking Powder
- 1/2 teaspoon Allspice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 tablespoons 100% Pure Maple Syrup (optional)
- Whisk together pumpkin puree, skim milk, egg white, vinegar, and mix in a bowl.
- In a separate bowl, whisk together flours, sugar, baking powder, allspice, cinnamon, and nutmeg.
- Fold the liquid ingredients into the dry ingredients and blend just until mixed.
- Spray a skillet with canola oil spray over medium heat and put approximately 1/4 cup of mixture on skillet to cook.
- Cook pancakes for 2-3 minutes per side.
- Serve with maple syrup, if desired. Recipe will make 4-6 pancakes. Enjoy!
  These pancakes take only about 15 minutes to make… perfect for a weekend breakfast!
And if you are still craving more pumpkin, check out one of my previous pumpkin recipes:Â Pumpkin Soy Smoothie.
the pancakes looks heavenly. I have been trying to get right proportion for pumpkin pancakes for past 2 weeks and its always been a failure. Will have to try this one
Thanks Dixya! I found that including pumpkin in the pancakes make it easier to ensure the batter was thick, yet moist. Enjoy!!
Yummy, yummy, yummy – I’ve never met a pancake I didn’t like and some how I’ve never made pumpkin pancakes – look forward to doing so now. Welcome to ReDux!
Thanks Deanna! I’m excited to be included in the Recipe ReDux…what an impressive group! 🙂
Welcome to the Recipe Redux! Looks like you will fit right in. These pancakes sound amazing!
Thanks Katy!! And I see you are in school in Nashville…that’s where I’m from! I graduated from Lipscomb. 🙂
Great info and well written. Keep up the good stuff!