Delicious Pumpkin Blueberry Spice Pancakes recipe that my husband whipped up this week. This is just a taste of what is to come this season.
I just love the Fall–it always leaves me inspired to try new things. The colors are so beautiful and pumpkins are in season. Pumpkins are rich sources of vitamin A and blueberries are high in vitamin C.
This Pumpkin Blueberry Spice Pancakes recipe
is made with 100% white whole wheat flour and nonfat milk. And the pancakes turn out perfect! These pumpkin blueberry spice pancakes are tender and delicious enough to eat by themselves, hot or cold, with or without butter or syrup. I ate three the first day without anything on them! One for breakfast, one for lunch, and one for a snack!
By the way, the recipe will make 14 large pancakes (about 4 inches), and each pancake will be about 110 calories. You can make smaller pancakes for smaller portion size. My husband uses a griddle which makes pancake making a cinch. When he uses a griddle, he only needs cooking spray for a successful pancake. Also, these pancakes are lower in sugar than you would expect. Just another benefit!
This fabulous pumpkin blueberry spice pancakes recipe is for sure a keeper that we are going to make again and again.
And I know it’s not recipe you want to miss. And why would you, since it’s free??
Oh! Did I mention that it’s an AWESOME way to sneak vegetables and fruit into your kid’s diets? Kids just love pancakes and they will love these!
For those of you who struggle with iron deficiency, this recipe is also a perfect way to combine non-heme iron (the whole wheat flour) with a vitamin C rich food (blueberries). You can also serve blueberries on the side for added nutrition.
Our FREE pumpkin blueberry spice pancakes recipe prints on one page. Stay tuned for the full recipe booklet coming soon!
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