Monday, October 18, 2010

Pumpkin Pancakes for One

Let’s talk about breakfast for just a minute. You know, the most important meal of the day? I’ve never been one to skip a meal and have always been a breakfast eater, mostly of the cereal variety. Lately I’ve come to the conclusion that I have to have some protein at breakfast, which usually comes in the form of Greek yogurt or soy milk. I can’t do solely doughnuts or pancakes or waffles for breakfast. No matter how much I eat, it always seems like I’m hungry a few hours later.

Pancakes are not a weekday breakfast. Pancakes are for lazy Saturdays and sleeping in and drinking cups of coffee. Except for these pancakes. They’re quick, easy to mix together, and only make two large-ish pancakes, perfect for breakfast for one. And you only dirty two bowls and one pan. For my protein fix, I had some Morningstar veggie sausage patties on the side. There isn’t a ton of sugar in these so I don’t feel like I’m on some kind of sugar-high after eating them. They’re just moist and full of those wonderful fall flavors. I topped mine with some plain yogurt and a drizzle of agave nectar, but feel free to go all-out and use butter and maple syrup. If you’re not a big nutmeg fan, reduce it to 1/8 of a tsp or leave it out altogether because the nutmeg flavor is very strong.

Do you eat different breakfasts on the weekends vs. the weekdays?


Pumpkin Pancakes for One
source: Cate’s World Kitchen


1/4 cup pumpkin
1 egg white
1/4 cup buttermilk
1/3 cup whole wheat pastry flour
1/2 tsp baking soda
pinch salt
2 tsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger


Stir the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger together in a small bowl.
In a separate bowl, whisk together the egg white, pumpkin, and buttermilk. Stir into the dry ingredients and stir just enough to moisten everything (there will still be a few lumps).

Heat a skillet over medium high heat and spray with nonstick spray. Pour half the batter into the preheated pan and cook until bubbles appear on the top, about 3 minutes. Flip and cook an additional minute or two. Repeat with remaining batter.
Serve with maple syrup.