Pleasing Pumpkin Pancake Recipe from MediLodge of Richmond

Autumn is upon us and brings seasonal treats with it.  The shorter days and cooler nights signal a change in the weather and a change in our diet.  Cold apple cider and warm donuts at a local cider mill is a very popular weekend excursion for many here in Michigan.  Lodgers and staff at MediLodge of Richmond enjoy pumpkin pancakes with fresh maple syrup this time of year.

Pumpkin is a low calorie vegetable rich in dietary fiber, anti-oxidants, minerals, vitamins.  The fruit pulp is an excellent source of Vitamin A, calcium, potassium, phosphorus and fiber.  It is also a good source of Vitamins B and C.  The seeds are also very healthy.  They are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins like iron and zinc. Further, they are an excellent source of the health promoting amino acid tryptophan, an important building block in the nervous system.

Pumpkin is very sweet and works particularly well in baking.  MediLodge of Richmond has shared a wonderful recipe for those cold autumn mornings when you need a nice warm breakfast to start you on your day.

Pumpkin Pancakespancake mix

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground coriander
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 ½ cups milk
  • 1 cup canned pumpkin, mashed
  • 4 egg yolks
  • 4 ounces melted butter
  • 1 tablespoon vanilla extract
  • 4 egg whites, stiffly beaten
  1. In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.
  2. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract.
  3. Pour combined liquid ingredients into dry ingredients and stir until just blended.
  4. Carefully fold in egg whites.
  5. Cook pancakes on a lightly oiled griddle.

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pancakes

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