Tuesday, November 17, 2009
Please welcome our Guest Mom, Kara!
Thanks for letting me be part of your blog, Mandy! I have really enjoyed getting to know you through the Unassisted Childbirth board on iVillage. You have done such a wonderful job leading that group, and I'm excited to see what a fantastic blog you have put together!
I am Kara, wife to Tom and mom to Connor Thomas (8), Kadyn May (5), and Avery Claire (3). I live in Germany and work part time for our church. Tom and I have been married ten years and have lived
in nine different houses over three continents since we said, "I do." My life is one big adventure!
One of my favorite parts of the fall season is the wonderful comforting foods that go along with autumn! This year I have been all about pumpkin. You can tell from the color alone that pumpkin is packed with nutrients. One cup of raw pumpkin contains only thirty calories and just a tenth of a gram of fat yet it boasts levels of calcium, phosphorus, potassium, zinc, K, iron, folate, thiamin, riboflavin, niacin, and Vitamins C, B6, B12, A, and E! I have been adding pumpkin to everything lately - oatmeal, , yogurt, pancakes, waffles, cake, soup...the list goes on. I thought I'd share my , which has been a huge hit here.
1 1/4 c buttermilk (I use low-fat.)
1/2 t baking soda
1/2 t salt
1 t baking powder
2 T oil (I use canola.)
1 t cinnamon
1/2 t nutmeg
1/2 t cloves
2 T honey
1/2 c pumpkin puree
1/4 c ground flax seed
1 1/4 c
We love these pancakes with whole wheat flour but I'm sure they would work with all-purpose flour as well. The flax seed is optional, but gives the pancakes a good nutty flavor and adds some Omega 3s to the mix. You can add in nuts as well - pecans are fantastic! - but my kids don't care for nuts in their pancakes.
is Pancake Day for us and this recipe has been gobbled up for the last two weeks. I hope you enjoy it as much as we have!