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Holiday cooking and baking is an enjoyable part of the season. In fact, one of our family's most memorable traditions, which is still going strong, is staying at my grandma's house on the family farm over the Thanksgiving holiday and spending hours with all of my relatives baking every kind of pie you can imagine.
This year I wanted to create a healthy, holiday-inspired recipe that I can serve to my family throughout the season to balance out all of the sweets. What resulted was a recipe for protein-packed pumpkin pancakes. Who would have thought that pancakes could be considered high-protein? Well, the secret is in the eggs.
Eggs are an excellent and complete source of high-quality protein. Each large egg has six grams of protein, and this recipe features five eggs. If you use our Oakdell Omega-3 eggs then you also pack in other nutrients like 300 mg of total Omega-3's and 100 mg of DHA. Our Omega-3 eggs are an excellent source of vitamin D and E, so you really are packing in the nutrition.
Life is all about balance, so you can still enjoy all of your indulgent holiday goodies while making other healthy choices. Try this new recipe for breakfast or dinner; it may be a new family favorite.
Protein-Packed Pumpkin Pancakes
(Recipe based on four servings)
Ingredients:
- 5 Oakdell Omega-3 Brown Eggs
- 1/4 cup canned pumpkin
- 1-1/2 tsp pumpkin pie spice
- 1/2 cup whole wheat flour (I use white whole wheat flour, since the soft, white wheat is the best way to keep these pancakes less dense)
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tsp vanilla
- 1 very ripe medium to large banana (if the banana is not ripe it won't be sweet enough)
- Optional: mini chocolate chips to taste
Directions:
Add all of the ingredients (except chocolate chips) to a blender. Blend on a low speed until well processed.
Onto a hot, greased griddle (I use a nonstick cooking spray), pour 1/4 cup of the batter. Cook for about one minute until bubbles start to form on the surface. If desired, sprinkle chocolate chips on top of each pancake. Flip the pancakes and cook for another minute on the opposite side.
Serve the pancakes with butter, syrup or just plain.
For more recipes from the farm, visit www.oakdell.com.
