Who else is excited that yesterday marked the official first day of fall? 🙂 I LOVE FALL. I love the changing leaves. I love football. I love dressing up for Halloween (and will never get too old for it!). I love baking both healthy and not-so-healthy pumpkin goodies.
So in that spirit, this week I have a less conventional Freezer Meal Friday: this is a recipe for some easy-to-freeze healthy pumpkin pancakes. They’d be great for dinner (if you’re like me, I LOVE breakfast food at night!) but are also an awesome option for a quick, healthy breakfast.
4 cups almond milk (regular is fine too)
1 small can of pumpkin puree
3/4 cup brown sugar
4 cups whole wheat flour
1 TBS cinnamon
1 tsp ginger
1 tsp cloves
2 tsp baking powder
2 tsp baking soda
honey or syrup
- In a large bowl, mix together all ingredients except for the last three.
- Pour onto a hot griddle that’s been sprayed with cooking spray. I like to make mine into fairly small mini pancakes, but you can make them whatever size you like.
- Cook until firm and slightly browned on both sides.
- To freeze, let cool completely. Then wrap each pancake individually in plastic wrap and pop into the freezer.
- On the day I eat these, I microwave them on half power until mostly warmed through and then put them in the toaster. This helps them regain that nice, slightly-crispy-on-the-outside texture you get with freshly cooked up pancakes.
- Drizzle pancakes with honey or syrup plus chopped pecans and extra cinnamon.
On the Side
When I eat these for breakfast, I don’t usually make a side dish. I figure I’m covered on the produce front by the pumpkin that’s in the pancakes, plus these are very filling. But they’d be great with any other breakfast standby like eggs. If you haven’t tried turkey sausage or turkey bacon, those are also tasty ways to add a punch of protein without adding too much fat to the meal.
This recipe yields 25 mini pancakes with the following calories and macros per pancake:
Calories: 98 | Fat: 1g | Carbs: 17g | Protein: 4g
I usually eat 3 of these in a sitting and add in a few extra calories for the drizzled honey (about 1 TBS) and the chopped pecans (also about 1 TBS) for a tasty, filling breakfast that tastes way more indulgent than it actually is. 🙂