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

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 tbsp 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 1/4 cups
• Baking Powder – 2 tsp
• Cinnamon – 1 tsp
• Nutmeg – 1/4 tsp
• Ginger Powder – 1/8 tsp
• Salt – 1/4 tsp
• Egg – 1
• Milk 2% Reduced Fat – 1 cup
• Libby’s 100% Pure Pumpkin – 1/2 cup
• Unsalted Butter (melted) – 1 tbsp  …for a healthier alternative, use Oil
• Sugar in the Raw Brown Sugar – 1 1/2 tbsp
• Pure Vanilla – 1/2 tsp
• Pecans (for garnish)  (optional)
• Unsalted Butter – 1/3 tbsp (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 1/4 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 1/3 tbsp 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.  🙂