Sunday, November 22, 2015

Pumpkin - Flax Pancakes #TheRecipeRedux

I think the worst part about November is that it's one of those drab, blah "in between" months of the year. The colours and aromas of October's Autumn (with our Thanksgiving and Halloween nestled in cozily) are long gone, along with the bulk of any locally harvested produce. However, we're not quite into the full throes of the "Winter Holiday" season with the sweet flavours of butter, sugar, eggnog and mulled wine, vibrant lights, silver and gold baubles and red, white and green pinstripes. No snow is on the ground (whew!), but there's no colour out there either, and the days lately have either been so cold, rainy, windy or all three that being outside is not a joy for anyone.

Pumpkin-Flax Pancakes

Well, I decided that my Home Ec class would do it's part to "warm up" the environment a little bit - visually, temperature-wise and taste-wise. Roasted, pureed pumpkin added a burst of golden colour (not to mention immune-boosting vitamins) to the hearty, oat flour and flaxseed batter, which (thanks to the use of flax milk) is also dairy free. For extra "pumpkin pie-ness" I tossed in a dash of homemade pumpkin pie spice, and topped the stacks off with a compote made of late-harvest apples, maple syrup, cinnamon and ginger. While I thought the kids would go nuts for the "sweetness" factor of the compote, they surprised me by devouring almost all of their cakes plain - and asking for leftovers to eat cold after school! Just goes to show you that healthier food isn't always "adult-only" fare - just let the kids "steal" it from you (and make a second batch while they're outside burning the first one off).



Pumpkin - Flax Pancakes
Serves 8
1 cup flour
1 cup oat flour
1 tsp salt
3 tbsp ground flax seed
4 tsp baking powder
1 cup pumpkin puree (homemade or canned)
3 eggs, beaten
¼ cup canola oil
3 tbsp raw sugar
1 ¾ cups unsweetened flax or soy milk
  1. In a large bowl, stir together the flours, salt, flaxseed, pumpkin pie spice and baking powder.
  2. In another bowl, whisk together the pumpkin, eggs, oil, sugar and milk.
  3. Add the wet ingredients to the dry ingredients and stir just until blended.
  4. Spoon onto a well-greased, hot griddle and cook until done.
  5. Serve with maple syrup or chunky applesauce.
Amount Per Serving
Calories: 238.5
Total Fat: 11.6 g
Cholesterol: 69.8 mg
Sodium: 117.1 mg
Total Carbs: 27.6 g
Dietary Fiber: 2.6 g
Protein: 6.7 g