Pumpkin pancakes simple, healthy

Argen Duncan

As a pancake fan, I was quite interested in the pumpkin pancakes Lonnie Berry, of Portales police fame, told me about. They’re simple and healthy.

Lonnie was trying out ways to use pumpkin and was pleased with the results of the pancake experiment. He says you can substitute anything for the pumpkin and suggested banana or blueberries.

Pumpkin pancakes

2 cups pancake mix (preferably whole wheat)

1 1/2 cup water

2/3 cup pumpkin

Mix well. Pour about 1/3 cup batter into a skillet on medium heat or a hot griddle. Cook until the top has bubbles and the bottom is firm enough to flip. Flip the pancakes and cook until the bottom (which was the top) is golden brown. It doesn’t take long.

These pancakes have lots of pumpkin flavor.

After cooking a few pancakes, I tried throwing a generous amount of cinnamon and a few dashes of nutmeg into the batter and liked the result. I also sprinkled chocolate chips into the batter of a couple of pancakes while they were cooking.

I ate the pancakes with maple syrup or peanut butter, and I think trans-fat free margarine coated with cinnamon and sugar would be good, too.