Pumpkin Pancakes for the Pittsburgh 5K and the Kids Marathon

At request of many parents here is an early post to share the Pumpkin Pancake Recipe.

Why pancakes for endurance events?

These are a great way to show that real foods can be used for athletes AND their families. They fit both the pre and post workout nutritional needs of athletes and can also be used in a healthy, balanced diet for a family. This is done by selecting healthier ingredients to control the carbohydrates, protein, fat, and calories. With proper education and planning there is no reason athletes cannot share the same meals as the rest of the family and achieve a proper pre-workout and recovery meal. Families who eat together tend to be healthier. Healthy families make healthy communities. Eat well. Be well. Live well.

I am particularly fond of these pumpkin because not only are they nutritionally superior to other pancakes but they can also be frozen and reheater later while still maintaining quality.  If you want some pumpkins on May 5th at the Pittsburgh City Marathon just look for these shirts.

Recipe:

Ingredients:

2 large eggs

2 cups 100% whole wheat flour

1 3/4 cups skim milk

1 tbsp sugar

4 tsp baking powder

1/8 tsp salt

half cup canned pumpkin

1 tsp vanilla

Instructions:

Beat eggs til fluffy.  Then beat in the rest of the ingredients til smooth.  Pre-heat skillet so it is hot and water will sizzle if dripped onto the skillet.  Use one oz ladle to pour batter onto skillet.  Makes about 28-30, 3 inch pancakes.  If they are sticking to the skillet you can use just a bit of olive oil.  Preferred topping: any berry puree or fruit topping