As we are well into the swing of fall, it is pumpkin spice and everything nice. Everywhere you look, pumpkin-flavored products line the grocery store aisles and restaurant menus. Not only is the idea of pumpkin trendy for the fall season, but pumpkin itself is very nutritious. Pumpkin is a squash that contains beta-carotene, an antioxidant, fiber, Vitamin C, Vitamin K, potassium, and many other nutrients. There are pumpkin products ranging from lattes, cinnamon rolls, bread, cookies, protein bars, and even cream cheese. Science teacher Mr. Scanlon said, “I really love pumpkin bread. I can not really do pumpkin spice lattes because I do not like coffee, but classic pumpkin dishes like pumpkin pie are my favorite.” With so many options on the market that you may want to try, it may be confusing. Pure pumpkin puree can be bought in many grocery stores during this time of year and will be found in the canned sections. Here is a recipe that you can try to experiment with and make.  

  This recipe is a sweet option for pumpkin pancakes. These can be made the night before, put into the toaster in the morning, possibly before school, and you will have a perfectly festive and nutritious breakfast. If you are an extra early bird, these can be made the morning of. Prep will only take about five minutes, so while they are cooking you could pack your lunch or gather your bookbag.

Ingredients:

*a half cup pure of pumpkin puree

*one cup of milk

*one egg

*two tbsp of maple syrup

*one tbsp of baking powder

*one cup of flour

*salt

*tsp of vanilla extract

*one and a half tsp of pumpkin pie spice (or you could use just tsp of cinnamon if you do not have the spice mix)

*butter or oil 

*optional quarter cup of chocolate chips or nuts 

Steps:

1. Heat a griddle or pan on medium heat.
2. In a bowl, mix the dry ingredients, which include flour, baking powder, spices, and salt.
3. In another bowl mix, the wet ingredients that include the egg, pumpkin puree, milk, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the bowl with the dry ingredients and mix to combine evenly.
5. If you are adding chocolate chips or nuts, add them at this point. 
6. Lightly spread butter or oil onto the griddle or pan, and take a one third measuring cup and scoop out the batter to cook.
7. Cook for about two to three minutes on each side, or when you start to see bubbles forming you can flip to the other side.
8. Serve immediately with desired toppings if eating right away.

  If you make these the night before, leave the pancakes to cool completely. When cooled, find a ziplock bag and lay it flat out. Inside the bag, layer the pancakes side by side and not on top of each other because they will stick. Leave some space around each pancake so you can fold the bag in half so it can fit in the freezer. In the morning, unfold and take out the number of pancakes you want. Place them in the toaster on a high setting to make sure they are hot. Pancakes may need to be put into the toaster twice depending on toaster settings to get them to the desired texture. This dish is a great option to have in your recipe arsenal that will inspire you to get festive this fall! Get creative in the kitchen with The Brook’s Cook!