It’s October, which means pumpkin season is in full swing, with a flood of pumpkin-flavored treats: pumpkin spice lattes, pumpkin pastries and pumpkin beers. There is even such a thing as pumpkin pie vodka. What’s missing from these festive seasonal delights? Pumpkin! This fall, I challenge you to go beyond the pumpkin pie spice and sugar. Incorporate this nutritious squash into your recipes.
Pumpkin is a favorite food of fall. But did you know it is also packed with disease-fighting nutrients? Pumpkin has been deemed a “superfood,” and for good reason. It contains powerful antioxidants known as carotenoids that can protect cells from free radical damage. It also offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K. Canned pumpkin is packed with these nutrients, too.
Pumpkin Oat Pancakes
“Healthful” and “pancakes” don’t usually belong in the same sentence. Traditional pancakes contain buttermilk, butter, oil, sugar and refined flour drowning in syrup (and sometimes topped with confectioner’s sugar, too).
The Harvest Grain ‘N Nut pancakes from IHOP sound like a healthful option, but four pancakes (with butter) will run you 680 calories, 37 grams of fat and 19 grams of sugar.