Perfect for the Weekend Pumpkin Pancakes

Last weekend I made pumpkin pancakes. They were easy to make. The recipe, courtesy of the Dairy Council of Florida, is up at the Nutrition & Health Center so you can make them. Click on recipes. This pancake recipe uses canned pumpkin which is available year round but promoted more this time of year. You can mix up the pancake batter in about 10 minutes. I like the combination of pumpkin and raisins so I added raisins and some chopped nuts into the batter at the very end.

These pancakes are tasty and you serve up a plateful of nutrition. Pumpkin is an excellent source of vitamin A (think eye health) and a source of fiber plus it includes a variety of antioxidants called carotenoids. The dark orange color of the pumpkin flesh is your clue that it’s a nutrition powerhouse.