Healthy Breakfast: Harvest Spice Buttermilk Pancakes

Pumpkins aren’t just for carving jack-o-lanterns. Technically a fruit, these orange colored gourds are just as nutritious as they are festive. Full of Vitamin A, fiber and potassium, they have great nutritional value and add wonderful flavor to your baked goods.


Chef’s Note: Pumpkins not in season? Try mashed sweet potato instead.

Healthy Breakfast: Harvest Spice Buttermilk Pancakes

½ cup all-purpose flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp salt

½ tsp allspice

1 tsp cinnamon

2 cups buttermilk

1 egg

2 Tbs pumpkin puree

1 tsp pure vanilla or almond extract

Optional 1 Tbs chia or hemp seeds


In a medium sized mixing bowl, combine dry ingredients and mix well. Whisk the buttermilk and egg in a separate bowl, add pumpkin puree and extract. Pour wet ingredients into dry ingredients. Add optional chia or hemp seeds to batter. Mix until well combined, being careful not to overmix. Pour by spoonful onto a hot, oiled griddle (or use low calorie cooking spray). Spread the batter with the back of the spoon to make thin crepe-like pancakes. Cook until small bubbles appear on the batter. Turn over. Serve hot with berries or nuts.

Yield 4 servings
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