When the crisp temperatures of fall and the colored leaves appear, so do pumpkins and other kinds of squash. In addition to putting them in all different recipes, we love to use them for decoration and craft projects at our house. Pumpkin also happens to be one of those awesome power foods. Pumpkin is high in fiber and iron. It's a beta-carotene king which protects against cancer of the esophagus, lungs, stomach.
1/4 cup butter, melted
2 cups raw milk or buttermilk (even plain yogurt will work)
1 cup whole wheat pastry flour
1/2 cup spelt flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups pumpkin pureed/ 1 15-oz. can pumpkin (organic)
1/2 cup chopped pecans or walnuts
1. Melt butter in the skillet you plan to use for your pancakes. Set aside to cool.
2. Meanwhile, beat eggs and milk.
3. Add flours (feel free to mix different flours as you desire), baking powder, baking soda, salt, cinnamon and nutmeg. *Note: If you are using whole wheat flour or spelt, you may want to add more liquid to the batter. Different flours thicken up this batter differently.
4. Blend well. Add pumpkin puree.
5. Pour or spoon batter onto griddle/skillet. Flip when little bubble form on top of pancakes (2-3 minutes).
6. Transfer to a plate and serve with maple syrup and chopped nuts sprinkled on top.
**I love experimenting with squash. Here are some other recipes I've created that use different types of squash. Do you have a favorite fall squash recipe? Please share about it in the comments section!
Pumpkin Chocolate Chip Oatmeal Cookies
Banana-pumpkin Mini Loaves or Cake
Thanksgiving Butternut Squash Soup