Perfect Pumpkin Pancakes

Eating with diabetes can be challenging, but that doesn’t mean it still can’t be delicious. These Perfect Pumpkin Pancakes are a perfect meal that the entire family will love.

Perfect pumpkin pancakes

• 1 1/2 cups whole wheat pastry flour or Gluten-free baking mix
• 2 1/4 tsp baking powder
• One tsp ground cinnamon
• 1/4 tsp ground nutmeg (or you can use 1 ½ tsp pumpkin pie spice instead of the nutmeg/cinnamon)
• 1/4 tsp salt
• 2 cups fat-free milk or dairy-free substitute
• Three tsp Brown Sugar or 1 ½ packet Stevia or 3 tsp from the baker’s bag
• 1 Tbsp canola oil
• Two eggs, lightly beaten
• One 15-ounce can pumpkin
• Canola oil or Coconut oil to coat pan with

Instructions

• In a large bowl, sift together flour, baking powder, spices, and salt.

• In a medium bowl, whisk together milk, brown sugar/Stevia, oil, eggs, and pumpkin. Make a well in the dry ingredients and pour in the wet ingredients. Stir mixture until batter is smooth and thoroughly mixed.

• Coat a large nonstick skillet with oil over medium heat. Once pan heats up, pour 1/3 cup batter to form pancakes. Cook pancakes until brown on bottom and some bubbles begin to break around edges. Turn pancake over.

• Cook until brown on bottom and firm to touch in the center.

• Repeat procedure until all batter is gone.

For more diabetes-friendly foods:

• Cheesecake dip with unicorn horns
• Zucchini Frittata
• Ten kid-approved and diabetes-friendly snacks
• Easy Fish Tacos