This month’s Recipe ReDux theme is “Fresh from the Pumpkin Patch.” ReDuxers were put to the challenge of coming up with healthier pumpkin recipes using fresh pumpkin, if possible. Funny that my recipe for last month’s ReDux was a revised version of pumpkin cream cheese when I couldn’t find any canned pumpkin at the supermarket! Fortunately I was able to find canned pumpkin this month (I should really thank my husband for that actually – he picked it up for me at the supermarket!); unfortunately I didn’t have time to make a recipe using fresh pumpkin. I decided to make pumpkin pancakes, a seasonal treat that I often see on brunch menus but have never made myself. I actually made them for dinner (who says breakfast food can only be served in the morning?!) and they were delicious! I served them with nonfat Greek yogurt, real maple syrup, and some fruit on the side.
Yields ~ 18 pancakes; Serves 4-6 people
A note about this recipe – if using canned pumpkin, make sure that pumpkin is the only ingredient (do not use pumpkin pie filling).
For more pumpkin recipes, check out these posts from the other Recipe ReDuxers: