Healthy Whole Wheat Pumpkin Pie Pancakes… post-Thanksgiving morning!

HAPPY THANKSGIVING!

A couple months ago my mucccccccccch older brother asked me to "define happiness." It was one of those moments.

I quickly gave him a rundown of some things that make me happy...
spending time with family & friends
tea & dessert
my BLOG!
traveling
cooking & baking
shopping
enjoying my love for designer bags
And then he looked at me with dismay, almost as though he pitied me, because I hadn't a clue. I retaliated back saying, "whatever, I don't need to justify myself, this is what makes me happy, and just because I don't have kids doesn't mean I don't know what happiness means. What's on your list?"
I waited for a smart ass reply... and he simply responded, "health."
Instantly I realized he was right, but unfortunately more often than not I take my health for granted, assuming it will always be perfect. Sadly though, what it took was a recent tragic event that occurred in my family which brought me to the revelation that health IS happiness, yes indeed.
Nowadays I am grateful for my health, more than ever, and I enjoy the other “some shallow” things on my list knowing that it could all end in a moment's notice without my good health.
So to all of you celebrating Thanksgiving this year, how about a toast to GOOD HEALTH, huh?
Happy Thanksgiving!!! May you all enjoy this holiday celebrating with family & friends and find something you are truly grateful for.

NUTRITION: Whole Wheat Pastry Flour is a great source of Protein and Fiber. Pumpkin is rich in Vitamin A and Fiber. Milk is a very good source of Calcium and Vitamin D. It is also a good source of Protein, Vitamins A and K.

These pancakes aren’t terribly unhealthy, however for a more healthier alternative swap out 1 tablespoon of butter and susbtitute oil. Additionally, skip adding butter on top, and drizzle very little maple syrup.

INGREDIENTS (makes 6 to 7 pancakes):

Whole Wheat Pastry Flour – 1 ¼ cups
Baking Powder – 2 tsp
Cinnamon – 1 tsp
Nutmeg – ¼ tsp
Ginger Powder – ⅛ tsp
Salt – ¼ tsp
Egg – 1
Milk 2% Reduced Fat – 1 cup
Libby’s 100% Pure Pumpkin – ½ cup
Unsalted Butter (melted) – 1 tbsp …for a healthier alternative, use Oil
Sugar in the Raw Brown Sugar – 1 ½ tbsp
Pure Vanilla – ½ tsp
Pecans (for garnish) (optional)
Unsalted Butter – ⅓ tablespoon (on top) (optional)
Pure Maple Syrup 100% – drizzle on top (optional)

DIRECTIONS:
1. In a small bowl, combine the dry ingredients… flour, baking powder, cinnamon, nutmeg, ginger powder, and salt. Stir and set aside.
2. In a separate bowl, add the wet ingredients… milk, pumpkin, vanilla, melted butter… and brown sugar.
3. Mix all the wet ingredients until well-incorporated.
4. Add the dry ingredients to the wet.
5. Mix until combined, however DO NOT OVERMIX.
6. Heat a pan on low-medium heat. Once hot, using a ¼ cup measurement, drop the mixture onto a heated pan glazed with butter or oil.
7. Cook for a couple minutes until golden brown, and then flip.
8. Top with ⅓ tablespoon of butter and pecans. Drizzle a little maple syrup. Serve immediately.

TELL ME: If you are celebrating Thanksgiving, what are you thankful for? And if you are not, tell me anyway. 🙂

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