Pumpkin Pancakes

Pumpkin is not only for Thanksgiving time, or for just making pumpkin pie. After all, it is a squash. It’s healthy, delicious, and really versatile.

I used to make pumpkin pancakes year-round for my daughters when they were growing up. They loved the pancakes and, unbeknownst to them, the pancakes were terribly healthy.

This is a version of what I made for them:

Pumpkin Pancakes with Raisins and Walnuts

1/2 cup raisins
1/2 cup milk – almond, soy, hemp, whatever you prefer
2 eggs
3/4 cup pumpkin purée
Ground walnuts, optional
1 teaspoon cinnamon
1 cup whole-grain pancake mix
Butter
Maple syrup, or agave syrup

Place the raisins in a small bowl. Pour the milk over them and let them sit for about 15 minutes, or even overnight in the refrigerator. Warm the milk slightly if the raisins are hard.

In a separate larger bowl, add the eggs and pumpkin and whisk until smooth.

Stir in the walnuts, cinnamon, and the raisins with the milk.

Gradually add the pancake mix, but don’t overstir. You might have to adjust the quantity.

Place about one tablespoon of butter in a skillet or on a griddle. Heat it up over medium-high heat. I let my butter brown and even burn a little.

When the butter is ready, make pancakes with the batter, spreading it evenly. Let cook for about a minute, then turn over, turn down the heat a little, and cook them for about 2 minutes. I like the outsides browned, but the insides need to be cooked through.

When the pancakes have cooked, place them on a plate and continue with the remaining batter.

Of course I add more butter to the warm pancakes.

This recipe makes about one dozen pancakes, about 3″ round or so.

Drizzle with maple syrup.

Enjoy!

note: Children may not like the walnuts unless they’re more finely chopped. Oats that have been soaked in liquid are another option for added texture and nutrition.