Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Pumpkin Pancakes
Serving Amount
Ingredients
3⁄4 cup all-purpose flour
13⁄4 cups milk of choice
2 eggs
1⁄2 cup unsweetened canned pumpkin
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1⁄2 tsp. salt
spray oil
Instructions
Step 1
Whisk all ingredients except milk and spray oil together.
Step 2
Slowly add milk while whisking, allowing for a smooth batter. The mixture is ready to pour when there are very few small bubbles left.
Step 3
Heat a non-stick pan over medium heat and spray with oil.
Step 4
Once the pan is heated, pour ~1/3 cup pancake mixture into pan and spread into an even layer on the pan by moving the pan in different directions.
Step 5
Cook for ~2-3 minutes or until bottom has a golden brown color and easily loosens from the pan, then flip and cook for another 1-2 minutes.
