Today was the first Breakfast Wednesday of the 2013-2014 season!
The KNOM Morning Show and Nome’s CAMP Department have teamed up to bring you a healthy breakfast treat every Wednesday through this winter (and beyond). Today’s breakfast of choice was a pre-Thanksgiving special: pumpkin spice pancakes topped with apple sauce. Easy, healthy, filling, and seasonally appropriate.
If you’re in Nome, join us at the KNOM studios every Wednesday for a FREE breakfast! Thank you to all who joined us this morning, in person or over the airwaves. If you missed it, here’s the recipe so you can try for yourself.
Pumpkin Spice Pancakes
- 1 cup white whole wheat flour
- 1 cup white all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 2 Tbsp. brown sugar
- 2 egg whites, slightly beaten
- 1-1/2 cups skim milk
- 2 Tbsp. canola oil
- ½ cup canned pumpkin
Instructions
1. In a large mixing bowl, combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar
2. In another medium sized mixing bowl, combine egg whites, milk, oil and pumpkin. Add pumpkin mixture to flour mixture and stir until just moistened. If batter seems too thick, add a little milk to thin it out to desired consistency.
3. Heat griddle or skillet on medium heat and spray with cooking spray. Pour batter onto heated griddle or skillet using a ¼ cup measuring cup. Flip when bubbles appear at the top.
Serving size: 3 pancakes, yields 12
*Remember: if you have certain allergies you can always make swap. For example, we used soy milk instead of low-fat milk in this morning’s pancakes.
Homemade Apple Sauce:
- A dozen apples
- Cinnamon (to taste!)
1. Cut apples in cubes or wedges and throw in a Crock Pot
2. Add cinnamon. Cook in “low” over night.
…that’s really all there is to it. I’m not kidding. It uses no additional sugar and is naturally sweet. The thing practically makes itself. No reason to skip on this one.
