Its that time of year again......MY favorite time, actually! With the gardens, fields, and markets full of that wonderful winter squash - here is a very easy recipe that (you) and your birds may enjoy!
LadyByrdbell
**EASY TIPS!
*Steam pumpkin ahead of time and place in freezer containers for later use.
*These store in freezer easily for future use! I layer cooled pancakes with wax paper between them and slide the stack into a gallon freezer bag!
Some of the benefits of pumpkin:
*Rich source of beta carotene
*Good Low-calorie source of vitamin C and potassium
*High in fiber
*The sees are a good source of protein, iron, B vitamins, vitamin E, and fiber.
*Can be stored for a long period of time!
Makes 12 - 16 pancakes
Ingredients:
1 cup All Purpose Flour
1/2 cup Fresh Pumpkin (remove skin, cube, steam till soft, then mash)
1 cup Skim Milk
2 Eggs
1 Tsp Baking Powder
1 Tsp. Ground Cinnamon
1 Tsp. Nutmeg
1 Tsp. Cloves
2 T. Vegetable Oil
Directions:
Combine all dry ingredients and spices in mixing bowl.
In a second bowl, whisk together pumpkin, eggs, milk, and oil.
Stir wet ingredients into dry ingredients.
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