Healthy Pumpkin Pancakes - In Time For The Season!

Autumn Pumpkin Choice
Everyone's favorite autumn gourd is ultra high in nutrients: Each serving in this breakfast contains about 85 percent of the recommended daily intake of vitamin A, which supports supersharp vision and may lower your risk for certain types of cancer.

Dairy Double 
Don't fear full-fat milk in small doses. A new study comparing it with skim shows it has higher levels of heart-healthy omega-3 fatty acids.

Pure Sweet
Pure maple syrup comes straight from the tree, which means it has zero artificial ingredients or added sugar. Check the label: The stuff you're drizzling could be loaded with high-fructose corn syrup. (And regardless, take it easy with your pour—a tablespoon of the real deal still has about 50 calories.)

Go Healthy Nuts
Talk about a top topper: Pecans are rich in compounds called flavonoids that can lower your risk for heart disease and decrease LDL ("bad") cholesterol. Plus, they have belly-friendly monounsaturated fats and more antioxidants than most tree nuts.

Slim Down Time
A stack of flapjacks from a chain restaurant can set you back 600 to 800 cals, with many choices soaring over 1,000 (and packing up to 60 grams of sugar—this version has almost two-thirds less).

The Recipe 

1 1/4 cups canned pumpkin
2 cups chickpea flour
2 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1 Tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup whole milk
1 tsp coconut oil
4 Tbsp organic maple syrup
1 Tbsp chopped pecans

Beat pumpkin with flour, eggs, nutmeg, cinnamon, sugar, baking powder, baking soda, and milk. Warm oil in a skillet over medium heat. Scoop 1/4 cup of batter at a time onto skillet. Flip pancake when edges look cooked and bubbles form. Cook the reverse side for 1 to 2 minutes. Continue with remaining batter, making 12 to 16 pancakes. Top with syrup and pecans. Enjoy!

Serves 4
Per serving: 370 cal, 10 g fat, (3.5 g sat), 54 g carbs, 500 mg sodium, 8 g fiber, 16 g protein

Ballet Body Sculpture

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