Welcome to Valley’s newest column, A Dash of Healthy! Columnist Corinne Fierro is a girl on a mission to reinvent what it means to be healthy in college, one meal at a time. She’s here to guide you through the kitchen, from the aisles of your grocery store to the finished plate. Catch Corinne every week for a new healthy recipe, along with her favorite tips, tricks and advice for eating well on a college budget.
When I was thinking about something festive to make I knew it had to be pumpkin flavored–Halloween just isn’t Halloween without pumpkins. And that’s when I remembered: pumpkin pancakes. Pumpkin can be mixed with almost anything–risotto, rice pudding, cake, muffins, the list goes on–to make it festive, delicious and moist. Plus, you’re getting some extra veggies without knowing it!
As a loyal pancake lover, I knew that these bad boys were the way to start Halloween off sweet.
What you’ll need:
2 medium-sized mixing bowls
butter for greasing the pan
2 cups flour (use whole wheat or gluten-free depending on preference)
1 tsp baking soda
2 tsp baking powder
pinch powdered ginger
pinch ground cloves
a couple of heavy shakes of cinnamon
1/2 tsp salt
3 tbsp brown sugar
1 cup pumpkin puree
1 3/4 cup milk
2 tbsp vegetable oil
What to do:
1. Combine the wet and dry ingredients in two separate bowls. Mix thoroughly.
2. Slowly stir dry ingredients into wet ingredients, combining as you go.
3. Mix the batter only until you’ve broken up all of the clumps–DO NOT OVER-MIX!
4. Add to the skillet and cook on both sides!
5. Serve with maple syrup for a breakfast that tastes like pumpkin pie and fall.