Canned pumpkin is a convenient option when you want to cook with it. If you want to try using a whole pumpkin instead, Sugar Pie Pumpkin is the most common variety. These orange squash are usually smaller and sweeter than pumpkins used for carving. Other cooking pumpkins include Kabocha, Cinderella, Long Island Cheese, New England Pie, Jarrahdale and Provence.
During this fall and winter season, try out our breakfast recipe featuring pumpkins.
- 1 cup canned pumpkin
- 1/4 tsp vanilla extract
- 1/2 cup egg whites
- 1/4 tsp baking soda
- 2 cups mixed berries
- 1 1/2 cups almond flour
- 3/4 tsp nutmeg
- 1 tsp cinnamon
- 1/8 tsp kosher salt
- 2/3 cup unsweetened almond milk
- 1 serving cooking spray
- Add almond flour, baking soda, cinnamon, nutmeg and salt to a large mixing bowl. Mix thoroughly.
- In a separate bowl, whisk egg whites until frothy/creamy and soft peaks form.
- Fold beaten egg whites and vanilla extract into dry ingredients. Stir in pumpkin and 1/2 to 2/3 cup almond milk to reach pancake batter consistency.
- Heat a large nonstick pan or griddle over medium low. When pan is hot, spray with cooking oil.
- Using a 1/4 cup amount at a time, add the batter to the griddle. Flip when the edges firm up and you start to see little bubbles form in the middle.
- Spoon be rries over individual portions and serve.