I LOVE FALL! It is my favorite time of year in Maryland. The leaves are falling off the trees and there are beautiful bright bold colors of golden yellow, orange, red, and green everywhere. The temperatures are crisp and everyone is spending their weekends picking apples or pumpkins. One of my fall favorites is pumpkin bread, muffins, pancakes, pretty much anything pumpkin. As a child my mother would always have pumpkin muffins sitting in the kitchen every morning in the fall. She still does. I want my children to have the same so I went on a mission to find a recipe that would not only be healthy but also have a little added protein to keep them growing healthy and strong. In a family full of fit and healthy people we add a little protein whenever we can through natural healthy sources.
The pancakes were a hit! Even my 10 month old ate 2 whole pancakes. (We make silver dollar pancakes) You can play around with the consistency by adding or subtracting oatmeal and eggs in equal parts. If you do not have a pumpkin laying around you can use an organic canned pumpkin. You may also substitute pumpkin spice for the nutmeg and cloves.
What you need:
1 cup Oatmeal
1/2 cup Organic Pumpkin Puree
1 tsp Pumpkin Pie Spice (or nutmeg)
1 tsp Cinnamon
4 Egg Whites
1 Whole Egg
1 tsp Baking Powder
What You Do:
Mix all ingredients in a mixer. Heat skillet to 350. Pour 1/4 cup of the mix onto the skillet in small circles. Once bubbles form, flip and cook on the other side.