Here is how my winter weekend mornings look these days: my 2-year-old daughter wakes up and asks for breakfast. The reason she’s so eager about this meal is not the process of eating per se, on the contrary. She’s not big on eating, but the fact that I let her watch cartoons during (to make her eat), that’s what excites her so much.
Her most favorite cartoon is Cinderella. She’s completely obsessed with it! She sings to the tunes, she knows the names of all the characters, and she’s totally fascinated by how the Fairy turns the pumpkin into a luxurious coach. I must admit I enjoy it myself as well. It takes me back to my childhood when I used to watch the same cartoon over and over again.
So, pumpkin-inspired breakfast is a logical step if you want to get a Cinderella fan to eat. Oh, yeah! I love cooking pumpkin, not just because it is super easy, but also because of its deliciousness.
I have made so many different pumpkin-based desserts, from pies, cakes, to muffins, waffles, and donuts, but pumpkin pancakes remain my favorite. I have my reasons for it:
- they are a great change from the classic recipe
- they are easy and ready in no time, even if you make them from scratch
- they allow you to combine pumpkin with so many other ingredients
- everyone in the family loves them
- they are warm and cozy, perfect for winter
- you can be absolutely sure that they will taste great ever time!
To prepare the perfect wintry Cinderella-style breakfast, all you need is pumpkin and some pancake recipes that are really easy!
Healthy Pumpkin Pancakes
Since my daughter is consuming these sweet treats, I am extra careful with the ingredients. This means I avoid white refined sugar and flour in pumpkin pancakes. The great thing here is that the basic ingredient is very healthy itself: pumpkin is low in calories and packed with vitamin A, beta carotene, and antioxidants.
Here are the basics for awesome pumpkin pancakes.
Step 1: The pumpkin
A standard recipe requires a ½ to 1 cup canned pumpkin puree. It is even better if you use fresh puree, by spooning the pumpkin’s heart and using a fork to mash it.
Step 2: The healthiness
Choose whole wheat flour for the base. It is perfect for sweet delights because of its nutty aroma and taste. Another option is oatmeal, or even a mix of these two flour types.
When it comes to sweeteners, my choice is honey, but you can also opt for pure maple syrup, agave syrup, molasses, or stevia.
If you want to go a step further, use olive or coconut oil instead of refined vegetable oil (yuck!), and non-dairy milk (my favorites for pancakes are almond and coconut milk).
One extra tip: to keep your pumpkin pancakes extra fluffy add ½ cup of low-fat Greek yogurt.
Step 3: Spices
Always, always add cinnamon, ginger, nutmeg, and cloves. Pumpkin loves spices. One, two, three, or all of them. if you don’t have them, allspice/pumpkin pie spice also works. It also loves vanilla.
Step 4: Add-ins and toppings
Is there anything that doesn’t go well with pumpkin? NO! Feel free to add:
- chocolate chips (dark or white, non-dairy)
- various fruits (bananas, berries)
- all kinds of nuts (especially pecans)
- liquid ones like sour cream, honey, syrups
That’s the beauty of pumpkin, it transforms into unbelievable things, such as delicious fluffy pancakes and coaches that take you dance with your prince.
“So, eat, or you might turn into a pumpkin!”