I can stare into my pantry in July with my shelves lined with “this and that,” and look straight at the can of pumpkin and completely ignore it. Looking through my pantry in October that same can of pumpkin will immediately capture my attention. Grocery store shelves are lined with Libby’s canned pumpkin all year. So, why is it only enjoyed in the fall?
My new challenge has been how do I fuel my fifteen year old’s body to support his passion for playing soccer. He arrives home and manages to tear through cabinets for a quick carb fix, this may include an almost entire box of Pop Tarts (I know bad mom). I am always on the hunt for quick meals for him when his body is burning everything that it has coming through it-
I searched the pantry and came across the items needed to make a stack of homemade pumpkin pancakes. This was a quick, more nutritious than a box of Pop Tarts way of giving my son the needed fuel on the soccer field. Served with a tall glass of whole cold milk made for a decent balance for him.
The pancakes were really good. A great light texture with a mild flavor of pumpkin laced with warm fall spices of cinnamon, allspice and ginger. I even made an extra batch of pancakes and placed them in the freezer for later.
Proof that pancakes are not just for breakfast anymore.
Makes 12 pancakes
Recipe from Allrecipes.com
1-1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1. In a bowl, mix together the milk, pumpkin, egg , oil and vinegar. Combine the flour, brown sugar, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Stir into pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.