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October 23, 2012 | 1 minute read

Jack O’Lantern Pancakes

Delight your family and friends with an autumn brunch that features Pumpkin Jack O’Lantern Pancakes, our current Health-e-Recipe.

Cancer-fighting canned pumpkin can be used in so many more ways than just pumpkin pie. It’s a user-friendly, inexpensive source of beta-carotene, an antioxidant found in orange colored vegetables. Beta-carotene turns into vitamin A in our bodies and appears to protect cells from damage, inhibit cancer cell growth and improve immune response. Only one-quarter cup of unsweetened canned pumpkin puree contains more the recommended daily intake of vitamin A. Pumpkin also provides calcium, potassium, vitamin C and fiber.

In addition to pumpkin soup and pumpkin baked goods, pumpkin pancakes are a yummy way to enjoy this healthy vegetable from the winter squash family. Our recipe uses whole-wheat flour, adding even more fiber for colon cancer prevention, good digestion and feeling fuller for weight control. Garnishing your pancakes with plenty of fruits will be fun for kids. Top it off with a delicious combo of maple-cider syrup, also part of this recipe.

For more excellent healthy recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.


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