1 (15-ounce) canned pumpkin
2 ½ cups lowfat milk
2 tablespoons canola oil
2 cups whole wheat flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon saltcooking spray
Bold text = Kids can help
1 In a large bowl, combine eggs, pumpkin, milk,and oil.
2 Add flour, brown sugar, baking powder,pumpkin pie spice, and salt. Stir gently.
3. Coat skillet with cooking spray. Heat overmedium heat.
4. Pour ¼ cup batter onto hot skillet. Flip when bubbles appear. Cook until golden.
NUTRITIONAL INFORMATION (per serving): CALORIES 297; FAT 8.3g; PROTEIN 12g; CARB 47g; FIBER7g; CALCIUM 219mg; IRON 3mg; VITAMIN A (RE) 1185mcg;VITAMIN C 4mg; FOLATE 26mcg
This recipe is can be found in the 4th cookbook, “Let’s Cook with Kids, Vamos a Cocinar con los Niños” created by Northeast Valley Health Corporation WIC Program. The digital version can be found online at: https://www.cdph.ca.gov/programs/wicworks/Pages/WICNECookingwithChildren.aspx
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