Tracey’s Pumpkin Pancakes

Pumpkin isn’t just tasty and versatile, it’s good for you. One cup has 30 calories. It’s rich in antioxidants, fibre and vitamins A, C and E. The seeds are cholesterol free and good for the brain because they contain omega-3 fatty acids. One cup of dried, shelled seeds has 721 calories, 30 g protein and 110 per cent of the recommended dietary allowance (RDA) of iron.

2 c flour
½ c brown sugar
2 t baking powder
2 t baking soda
¼ t salt
1 t cinnamon
½ t nutmeg
½ t allspice
½ t ginger
1 c milk, room temperature
1 c pumpkin purée
2 eggs with yolks and whites separated
½ c applesauce, room temperature
oil for the pan

Prepare the frying pan with oil or butter. Heat on medium until hot.

In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ginger. In a separate bowl, combine the milk, pumpkin, egg yolks and applesauce.

Mix wet ingredients (except egg whites) into dry ingredients just until moistened. Beat the egg whites until firm. Gently fold egg whites into batter.

Turn the heat on the pan to low. Ladle in the batter. Use 2 T or more per pancake. Cook until the bottom is light brown. Flip and cook for 1 to 2 more minutes. Serves 8.

Tracey L. Anderson is a writer, editor and poet from Edmonton. She first learned to love pumpkin during her overseas travels. Mornings are her favourite time to savour its distinct flavours because pumpkin pancakes taste like pie for breakfast