Dessert: Pumpkin Pie Pancakes

Transform quintessential Thanksgiving flavors into a breakfast favorite with a quick and easy recipe for pumpkin pie pancakes.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Pie Pancakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/2 cups whole milk
1 large egg
2 Tablespoons vegetable oil, plus more for cooking
2 Tablespoons vinegar

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger and salt. Set the bowl aside.
In a separate medium bowl, whisk together the pumpkin purée, milk, egg, vegetable oil and vinegar. Add the wet ingredients to the dry ingredients and stir just until combined. (The batter will be lumpy. Do not overmix it or your pancakes will be dense.)
Heat a large nonstick sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit, nuts or whipped cream.

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