A fall spin on breakfast or brunch, pumpkin pancakes are healthy and incredibly delicious. Use canned pumpkin any time of year, but make these pancakes superstars at your next breakfast or brunch by cooking your own fresh pumpkin ahead of time.
While you prep and cook these whole-wheat waffles, simmer some maple syrup with a cinnamon stick for an extra-flavorful drizzle. Top with a pat of butter or a spoonful of whipped cream and an extra sprinkle or two of cinnamon.
Protein powder isn't just for shakes. In this fall breakfast, it stands in for some of the flour, adding staying power to the gluten-free waffles.
These antioxidant-loaded pancakes are perfect brunch fare. Top this low-fat recipe with a healthful easy-to-make orange syrup.