Fall baking season is in full swing! If you are anything like me, you spend summer counting down the days until there’s a chill in the air and you can break out those sweatshirts. Whether you like it warm or cold, we can all agree that fall brings wonderful flavors with it. One of my favorite fall memories is cooking in the kitchen with my dad.

Our November recipe of the month is fall favorite, Whole Wheat Pumpkin Pancakes. These pancakes use the flavors of the season and provide a good source of fiber from the whole wheat flour along with vitamin A from the pumpkin. I suggest adding chocolate chips and topping with peanut butter. Pair with a fruit and protein food, such as eggs, for a filling meal!

Celebrate the fall weather by getting family or friends together to make Whole Wheat Pumpkin Pancakes.

Bio

Anna is a senior student at Iowa State University majoring in Dietetics and minoring in Human Development and Family Studies. Along with her nutrition assistant role for ISU Extension, she also works as manager for the Retail Store at the ISU Creamery. She loves all things baking and cooking, as well as spending time outside!