It takes a lot of ingredients to make pancakes for 170 people
Pumpkin Pancakes for the Pittsburgh City Half Marathon Training Kick-off
Thats right, Fischer Nutrition is back in Pittsburgh feeding the ever growing group of runners. This group is training for the half marathon on May 5th, 2013. Once again I will be serving up pancakes, but this time they are pumpkin pancakes with your choice of a mixed berry sauce, a strawberry sauce, or a standard pancake syrup. These pancakes are not only made with 100% whole wheat flour, but also with skim milk and pureed canned pumpkin. By using pumpkin to replace the vegetable oil you can better control the fat and calories and make this a great option for a recovery meal. The ratio of carb to protein is almost a prefect 4 to 1 ratio. These pancakes taste great, are cheap and easy to make, and store well for 5-6 days.
Pumpkin Pancake with Strawberry Sauce
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 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. The nutrition facts below are for 6 pancakes with about 1/4 cup strawberry sauce.
