Post-Race Pumpkin Pancakes
The month of October brought us crisp days, beautiful foliage and plenty of jack-o-lantern fun. We enjoy carving pumpkins as much as the next guy, and when it comes to eating pumpkin this time of year, our interest far exceeds pretty much every other next guy out there.
Given our mini-addiction, we wanted to share one of our favorite pumpkin-inspired dishes for runners. This dish has it all: protein to build muscle post-workout, carbs for fuel and a dash of deliciousness, just because. We’ve used fresh pumpkin, but you can sub in canned if you didn’t make it to the pumpkin patch this year.
Pumpkin Post-Race Pancakes
What you’ll need:
- 2 medium-sized mixing bowls
- Measuring cups
- Measuring spoons
- Whisk or fork
- Frying pan or griddle
- ¾ cup all-purpose white flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 2 tablespoons sugar
- 1 medium egg
- ½ cup fresh pumpkin puree (substitute canned if you prefer)
- 1 cup nonfat or low-fat milk
- 2 tablespoons butter (melted)
- Maple syrup (if desired)
- Cooking spray
- In one mixing bowl, whisk together all dry ingredients.
- In the other mixing bowl, whisk together egg, pumpkin puree, nonfat milk and butter.
- Slowly fold the wet mixture into the dry ingredients mixture.
- Spray skillet with cooking spray and place on medium heat.
- Pour pancake mixture onto skillet and cook pancake until bubbles rise in the cake and form little craters.
- Flip pancake and cook for a couple more minutes until cooked through.
- Top with a drizzle of maple syrup and enjoy!
What’s your favorite way to eat pumpkin this season?