This recipe is a fun way to showcase ingredients indigenous to North America, such as blue cornmeal, maple syrup, honey, pumpkin and cranberries. Plus, the pumpkin spice makes it perfect for the season!
Serving Size: 4 small pancakes
Yield: 8 small pancakes (2 servings)
- ½ cup blue corn meal
- ¾ cup rolled oats, blended into a flour (can substitute with AP or gluten free flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk of choice (dairy, almond, oat, etc.)
- 1 tablespoon honey or maple syrup
- ¼ cup pumpkin puree (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- In a large bowl, mix the blue corn meal, rolled oat flour, baking powder, salt and pumpkin pie spice.
- Make a well in the center of the ingredients.
- Add the milk, honey (or maple syrup), pumpkin puree, egg and vanilla extract into the well.
- Combine all ingredients well, creating a thick batter.
- Heat a griddle or pan over medium heat. Grease with butter or oil.
- Spoon or ladle batter onto the hot pan.
- After bubbles form on top of the pancakes, flip, and continue cooking until golden (approximately 3 minutes per side).
- Serve warm with your favorite pancake toppings: maple syrup, fruit, butter and more!
Nutrition information / Amount per serving:
Calories – 121
Total fat – 3 g
Saturated fat – 1.5 g
Cholesterol – 12 mg
Sodium – 51 mg
Protein – 2.5 g
Total Carbohydrates – 21 g
Dietary Fiber – 1.5 g
Sugar – 10 g
Added Sugar – 6 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!
The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.