Pumpkin pancakes

I love the flavors of fall. Last week, I craved the flavors of fall. And brinner. So what did I make? Pumpkin pancakes. Indulge your tastebuds and make your own fall-inspired brinner. Your tummy will thank you.

Pumpkin pancakes

Prep & cook time: 40 mins
Servings: 6

• 1 1/2 C milk
• 1 C pumpkin puree
• 1 egg
• 2 T vegetable oil
• 2 C all-purpose flour
• 2 T vinegar
• 3 T brown sugar
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t salt

Mix wet ingredients together in a bowl. Combine dry ingredients in a separate bowl. Stir the pumpkin mixture into the dry ingredients just enough to combine. 

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 C for each pancake. Brown on both sides and serve hot with real maple syrup and fresh whipped cream. They're great plain, too! Nutrition info is for plain pancakes. 

Nutrition Facts

Serving Size 169 g

Amount Per Serving

Calories  269 Calories from Fat  63

% Daily Value*

Total Fat  7.0g 11%

Saturated Fat  2.0g 10%

Trans Fat  0.0g

Cholesterol  32mg 11%

Sodium  446mg 19%

Total Carbohydrates  43.9g 15%

Dietary Fiber  2.6g 11%

Sugars  9.0g

Protein  7.8g

Vitamin A 128% • Vitamin C 4% Calcium 11% • Iron 16%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium
• Very high in vitamin A
• Very high in vitamin B6
• Very high in vitamin B12

Overnight Oatmeal

We all like breakfast in bed, right? Now there's a safer way to get your B-in-B fix. And it's healthier, too. 

Overnight Oatmeal

Servings: 4

Preparation: 10 minutes

Cook time: 8-9 hours

So the original recipe is from HERE, but I changed it a little. My recipe is below. Next time I'm going to try dried mango pieces and coconut milk instead cranberries and half-and-half. 

Ingredients:

1 C steel cut oats
1 C dried cranberries
1/2 C applesauce
4 C water
1/2 C half-and-half (next time I'm trying almond milk or coconut milk)

Directions:

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

I added fresh raspberries to mine this morning and it was SO GOOD.

My next flavor: Coconut Mango. I'll use coconut milk instead of half-and-half and I'll use dried mangoes instead of cranberries. Really, the possibilities are endless! I'll try to post my different concoctions as I try them. 

Nutrition Facts

Serving Size 350 g

Amount Per Serving

Calories 145 Calories from Fat 44

% Daily Value*

Total Fat 4.9g 8%

Saturated Fat 2.4g 12%

Cholesterol 11mg 4%

Sodium 22mg 1%

Total Carbohydrates 22.4g 7%

Dietary Fiber 4.0g 16%

Sugars 4.6g

Protein 3.8g

Vitamin A 3% • Vitamin C 10% Calcium 5% • Iron 6%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in sodium
• High in dietary fiber
• Very high in manganese

Whole wheat pancakes with mashed berries

Another Whitney original!

Whole wheat pancakes with mashed berries:

Makes 10 pancakes

• 1 1/4 C whole wheat flour
• 2 t baking powder
• 1 egg
• 1 C milk, 1%
• 1/2 t salt
• 1 1/2 t cinnamon
• 1 1/2 T sugar
• 1 1/2 t vanilla
• 2 C frozen berries, thawed and mashed

Combine dry ingredients in a mixing bowl and whisk until blended. Mix in the egg, milk and vanilla and stir until combined. Cook on a griddle at medium heat (about 350 degrees). Serve topped with the mashed berries. 

FYI, the nutritional info below is calculated on a per-pancake basis. I wanted to know how many calories each pancake was giving me, rather than a tricky division of portions. The second set of nutrition facts is for the pancakes AND the berries, combined. With the topping, each pancake only sets you back ~100 calories. Awesome! 

I would love some ideas for adding more fiber to the pancake batter. Feel free to leave comments with suggestions any time! I'm always looking for healthy, delicious tweaks to recipes.

Pancakes:

Nutrition Facts

Serving Size 49 g

Amount Per Serving

Calories 84 Calories from Fat 7

% Daily Value*

Total Fat 0.8g 1%

Trans Fat 0.0g

Cholesterol 18mg 6%

Sodium 134mg 6%

Total Carbohydrates 15.9g 5%

Dietary Fiber 0.6g 3%

Sugars 3.3g

Protein 3.0g

Vitamin A 1% • Vitamin C 0% Calcium 8% • Iron 5%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• High in phosphorus
• High in selenium

Pancakes with berries:

Nutrition Facts

Serving Size 76 g

Amount Per Serving

Calories 98 Calories from Fat 8

% Daily Value*

Total Fat 0.9g 1%

Trans Fat 0.0g

Cholesterol 18mg 6%

Sodium 134mg 6%

Total Carbohydrates 19.3g 6%

Dietary Fiber 1.6g 7%

Sugars 5.3g

Protein 3.2g

Vitamin A 2% • Vitamin C 10% Calcium 8% • Iron 6%

Nutrition Grade B-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• High in phosphorus
• High in selenium

Bad points

• High in sugar