Pumpkin chia seed pancakes recipe

Every once in awhile I stumble across a recipe so unique that I absolutely have to share with my readers. These pumpkin chia seed pancakes from Nestle is one of those recipes. Not only are these pancakes delicious, they give a great nutritional boost, as well!

PUMPKIN CHIA SEED PANCAKES from NESTLE 

• 2 cups all-purpose flour or white whole-wheat flour 
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons ground cinnamon (optional) 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 2 cups lowfat buttermilk 
• 2 large eggs 
• 1/2 cup LIBBY'S® 100% Pure Pumpkin 
• 2 tablespoons honey, granulated sugar or packed brown sugar 
• 3 tablespoons unsalted butter, melted and cooled 
• 2 tablespoons Chia seeds, plus more for garnish 
• Nonstick cooking spray 
• Pure maple syrup 

COMBINE flour, baking powder, cinnamon, baking soda and salt in large bowl. 

WHISK together buttermilk, eggs, pumpkin, honey and butter in large bowl. Add to flour mixture; stir until combined. Do not over-mix. Let batter sit for 10 minutes; stir in chia seeds. 

SPRAY griddle or a large nonstick skillet with cooking spray and heat over medium-high heat. Pour ¼ cup batter for each pancake into skillet and cook for about 2 minutes or until edges are set and look dry. Flip over and cook for an additional 2 minutes or until golden brown. Top with syrup and additional chia seeds. 

~Recipe and image provided by Nestle, used with permission~ 

Pumpkin bread recipe

Another seasonal favorite that is perfect for breakfast, dessert or as a snack! 

PUMPKIN BREAD

• 1 cup softened butter 
• 1 1/2 cups sugar 
• 1 1/2 cups packed brown sugar 
• 3 eggs 
• 3 cups all-purpose flour 
• 1 tablespoon baking powder 
• 1 1/2 teaspoons baking soda 
• 1 1/2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground cloves 
• 1 1/2 teaspoons ground nutmeg 
• 1 can canned pumpkin, 16 ounces 

Directions

Preheat oven to 350 degrees F and grease 2 9X5 loaf pans. Cream together butter and sugars, add eggs and mix well. Combine dry ingredients and stir into butter mixture until just moistened. Add pumpkin. Pour into prepared pans and bake for 1 hour to 1 hour 15 minutes (until a toothpick inserted into center of loaf comes out clean). 

Blueberry white chocolate pancakes from Betty Crocker

These scrumptious pancakes would make a welcome addition to you Easter brunch this year!

BLUEBERRY WHITE CHOCOLATE PANCAKES
Ingredients

• 2 cups Original Bisquick® mix
• 1 cup milk
• 2 eggs
• 1/2 cup frozen wild blueberries
• 1/2 cup white vanilla baking chips

Directions 

1. Heat nonstick griddle or skillet over medium-low heat. 
2. Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips. 
3. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown. 
4. Serve pancakes with butter and syrup. 

Expert Tips 

• Frozen raspberries can be substituted for the frozen wild blueberries. 
• These pancakes are sweet on their own, so you might not need that syrup.