EagleTribune.com, North Andover, MA

November 2, 2012

Pumpkin adds flavor and fiber to pancakes

The Eagle-Tribune

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These fall flavors and spices make for the perfect pancakes on a chilly autumn morning.

Nutrition Development Coordinator for The Open Door food pantry in Gloucester, Jen Perry always shares fun and health-conscious ways to prepare traditional meals. This recipe for Pumpkin Pancakes is a festive way to enjoy pumpkin, a classic autumn ingredient. The best part about this recipe is that it is gluten-free, unlike most pancake recipes.

The batter for this recipe is incredibly easy to make. Instead of flour and buttermilk, Perry offers a creative and fiber-boosting twist by using pumpkin puree and nutmeg as the heart of the dish. For a little something different, try using mashed bananas instead of pumpkin puree. Since pumpkin is highly seasonal, this banana alternative is perfect for any time of the year.

You will certainly enjoy eating these pancakes as they are, but Perry suggests topping them with some rich maple syrup. If you are looking to cut a view calories, Perry suggests topping these pancakes with honey or fruit yogurt.

Pumpkin pancakes are very tasty and you can dress them up or eat them as is. Says Perry, “they are delicious no matter how you eat them.”

Pumpkin Pancakes


2 eggs

1/2 cup nut butter

1/2 cup canned pumpkin puree*

1/2 teaspoon cinnamon

1/4 teaspoon vanilla

1/4 teaspoon nutmeg

2 or 3 tablespoon honey



1. In a large bowl, beat two eggs.

2. Next, add 1/2 cup nut butter, 1/2 cup canned pumpkin puree, 1/2 cup teaspoon cinnamon, 1/4 teaspoon vanilla, 1/4 teaspoon nutmeg and 2 or 3 tablespoons honey. Combine all ingredients thoroughly.

3. Heat a skillet over medium-low heat. Melt enough butter to coat the pan.

4. Drop batter in, about 1/4 cup per pancake. Keeping the size of the pancake small makes them easier to flip.

5. Carefully check underside of pancake, when golden an edges are firm, flip. More butter might be needed in between batches or after flipping.

7. Serve with additional sweetener if needed (maple syrup or honey), or top with fresh fruit.

* Can also be made with mashed banana.


Courtesy of Jen Perry, nutrition development coordinator of The Open Door, 2012.