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Pumpkin Pancakes

Categories: Halloween, Kid-friendly, Thanksgiving
Type: Breakfast

These pumpkin pancakes are a better-for-you breakfast treat.

Serves: 8 servings


  • 2 eggs
  • 2 1/2 cups low-fat milk
  • 1 cup canned pumpkin
  • 3 cups biscuit mix
  • 1 teaspoon cinnamon
  • Vegetable oil cooking spray

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  1. In large bowl, beat eggs slightly and mix with milk.
  2. Stir in pumpkin. Add dry biscuit mix. Mix well.
  3. Spray large skillet with vegetable oil cooking spray and heat over medium heat. (The skillet is hot enough when a drop of water sizzles on top.)
  4. Cook pancakes on both sides until golden brown.
  • Try this pancake recipe that's rich in vitamin A and beta-carotene. Cooked or canned carrots, sweet potatoes, or squash may be substituted for the pumpkin.

excerpted from:

From Quick Meals for Healthy Kids and Busy Parents. Copyright 1995 by Sandra K. Nissenberg, Margaret L. Bogle, and Audrey C. Wright. All rights reserved. Used by arrangement with John Wiley & Sons, Inc.

To order this book visit www.wiley.com.

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