I must admit fall is my favorite time of year. The trees are beautiful and vibrant reds, oranges, and yellows. The air becomes crisp and cool with amazing breezes. Everything around me seems fresh, yet comfortable. I know it is not fall just yet, but I am looking forward to it. Pumpkins, squash, friends, family, birthdays, holidays, and so much more.
Here are a couple recipes that will be perfect for those lazy fall weekend mornings:
PUMPKIN PANCAKES
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1-1/2 cups fat-free milk
- 1/2 cup canned pumpkin
- 1 egg white, lightly beaten
- 2 tablespoons canola oil
- In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
Here’s the dirt:
6 servings (2 pancakes each)
240 calories
5 g fat (1 g saturated fat)
1 mg cholesterol
375 mg sodium
41 g carbohydrate
3 g fiber
8 g protein
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ORANGE STRAWBERRY SMOOTHIE
- 2-1/4 cups orange juice
- 1 package (12.3 ounces) silken reduced-fat firm tofu
- 3 cups halved frozen unsweetened strawberries
- 1-1/2 cups sliced ripe bananas
In a food processor, combine the orange juice, tofu, strawberries and bananas; cover and pulse until blended. Pour into chilled glasses; serve immediately.
Here’s the dirt:
6 servings (1 cup each)
120 calories
1 g fat (trace saturated fat)
0 cholesterol
51 mg sodium
25 g carbs
3 g fiber
5 g protein
-Erica