Ready, Set, Cook: Pumpkin Pie Pancakes

Ready, Set, Cook! is Health Alliance Plan's signature campaign to address childhood obesity in Michigan, considering that almost 20 percent of Michigan adolescents are considered overweight by the CDC. The program teaches parents and children how to choose good foods to eat and how to prepare healthy meals. HAP’s Chef Kristi Zebrowski is here to show us how to make another kid-friendly recipe to help families eat healthy. Go to hap.org/healthykids to learn more about HAP’s program.

Pumpkin Pie Pancakes
Makes 10 Pancakes

1 1/2 Cup Flour (Gluten Free All Purpose Flour if needed)
1/2 Cup Almond Flour or Almond Meal
1/2 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
2 Tablespoons Real Maple Syrup
2 Teaspoons Pumpkin Pie Spice (Cinnamon, Nutmeg, ginger)
1 3/4 Cups Unsweetened Almond or Coconut Milk
1 Cup Canned Pumpkin Puree
2 Large Eggs
Coconut Oil for Cooking

Directions
Combine dry ingredients (flour, almond flour, baking soda, salt and spices) in a large mixing bowl and whisk together. Combine wet ingredients (syrup, milk, pumpkin and egg) in a mixing bowl, and whisk until smooth. Pour wet ingredients into the dry, and fold with a spatula until well combined.
Heat a skillet over medium heat, and add cooking oil to the pan. Add about 1/4 cup of batter to the pan, let it spread out, and cook 1 to 2 minutes on the first side. Flip pancake, and cook another 2 minutes on the second side, or until cooked through. Repeat with remaining batter, adjusting the heat as needed.


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