Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 12 servings
¾ cup all purpose white flour
¼ cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
¼ teaspoon salt
1 cup milk, 1% or skim
1 egg, lightly beaten
½ cup canned pumpkin puree
2 tablespoons unsalted butter, melted and cooled, plus extra for greasing pan
6 tablespoons cream cheese
Add a little green gummy garnish to the top of your sandwiches, and suddenly, you’ll have a plate of mini pumpkins. You can make these treats up to two hours ahead of your party—just keep them in an air-proof container in the refrigerator.
Directions
In a large bowl, whisk together white flour, wheat flour, sugar, baking powder, pumpkin pie spice, and salt. Stir in milk, egg, pumpkin, and butter, and mix until just combined.
Preheat a large nonstick griddle or skillet over medium heat. Grease skillet with about 1 tablespoon of butter. Pour about 2 tablespoons of batter onto the griddle and cook 2 to 3 minutes on the first side and 1 to 2 minutes on the second side. Allow pancakes to cool 5 to 10 minutes.
Once cakes are cooled, spread 1 to 2 teaspoons of cream cheese onto half of the pancakes. Top with remaining pancakes to create a sandwich and serve.
Per Serving:
Calories: 99
Carbohydrates: 12 g
Fat: 5 g
Protein: 3 g
Fiber: 1 g
Active Time: 10 minutes
Total Time: 10 minutes
