Fall is certainly in the air and with that comes plenty and plenty of pumpkins!! There are so many reasons to love pumpkin (even all year long!). Pumpkin are a great source of:
- Vitamin A- helping support skin health in kids
- Fiber- helping kids stay regular
- Vitamin C- of course, helping kids to build a strong immunity
- B vitamins- helps to give kids the energy they need
Try this breakfast recipe in your KES Club or at home this week!
Whole Grain Pumpkin Pancake Recipe
- 1 1/2 cup – flour, whole wheat
- 1 teaspoon – baking powder
- 1 teaspoon – pumpkin pie spice
- 1/8 teaspoon – salt
- 1 medium – banana
- 1/2 cup – pumpkin, canned
- 1/4 cup – maple syrup, pure
- 3 large – egg
- 3 tablespoon – coconut oil
- 1 1/4 cup – almond milk, unsweetened
- First, spray a large nonstick pan with coconut oil cooking spray (or butter) and heat to medium heat.
- Next, mix together dry ingredients in a medium-size bowl and set aside.
- In a large bowl, mash banana until liquidy. Then, add in eggs, pumpkin, maple syrup, and milk and whisk until smooth.
- Slowly add dry ingredients to wet and mix.
- Finally add in melted coconut oil and mix until smooth. If your batter feels too thin, add in a few tablespoons of flour and if it feels too thick, add in a few tablespoons of almond milk.
- Scoop a heaping ¼ cup of the batter onto your pan and cook for 2-3 minutes on each side or until golden brown.
time: 20 minutes yields: 12 medium pancakes
Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation Newfoundland and Labrador