Need something new for breakfast? Here is the secret to making pumpkin pancakes
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The morning crush is on. The alarm did not go off, so what happens? Breakfast gets skipped. By 10 a.m. all thoughts are on food, even a crust of bread sounds good.
Nutritionists, doctors and, yes, mothers have said, “Breakfast is the most important meal of the day.”
Breakfast is not a favorite meal with some. They do not like eggs and certainly do not have time to prepare a meal.
Get a jump on the day with some healthy, tasty recipes that can be made in advance. A couple of hours of cooking and prep time can get the week off to a great start.
Healthy muffins or scones can be made one day and enjoyed for the week if properly refrigerated or stored in airtight containers. Eating Well magazine has been sharing breakfast ideas for years. The recipes are good for you and give you fiber and proteins to get through the morning slump.
Take a Sunday night and make pumpkin pancakes made with whole grain. If properly packed in the refrigerator or in the freezer, the pancakes can be heated quickly in the microwave. Add some toasted pecans on top for added fiber. This would even make an easy dinner.
This recipe from Easting Well in 2014 suggests experimenting with different types of whole grains by replacing up to 1/2 cup of the whole-wheat flour with cornmeal, oats or buckwheat flour. Flaxseed or chia seeds can add extra fiber and omega-3s.
Equipment to make pumpkin pancakes
– From Eating Well Magazine, January/February 2014
Andrea Yeager can be contacted at ayeager51@gmail.com/
This recipe previously published in the Biloxi Sun Herald.
