This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.
The guys at Pacfic foods sent over several cartons of holiday ingredients for us to try. Pacific foods come in cartons as space saving alternative to cans. Because of their shape, they take up less space when stacked and stored. We wanted to incorporate one of the ingredients into something we make quite a bit in our own home around Thanksgiving and Christmas, and help our readers Become Carton Smart.
Around the holidays, we like to make pumpkin protein pancakes for breakfast. We recently swapped out our normal canned pumpkin with a carton of Pacific Pumpkin Puree, and we were very happy with the results.
To begin, you'll need one scoop of vanilla whey protein, 1 cup of Hungry Jack wheat blend pancake mix, 1/2 carton of Pacfic pumpkin puree, 1 cup of water and a dash or two of cinnamon to flavor.
Combine the pancake mix, whey protein and cinnamon in a medium mixing bowl.
After the dry ingredients are in the mixing bowl, add about half the carton of the Pacific pumpkin puree to your mix, a cup of water and stir the batter. Make sure you mix the batter well enough to remove clumps of dry pancake mix and air bubbles.
Using a flat griddle pan or skillet, bring the pan to medium heat on your stove. Once the pan is up to temperature, cook the pancakes just like you would your normal morning breakfast pancakes. They will brown more than normal pancakes because of the pumpkin, but they will not burn unless you leave them on too long.
When it's all over, serve up your pumpkin pancakes with some syrup and/or fruit topping. We like to use canned pie filling as a topping for our pancakes. Canned apples are our particular favorite.
We noticed that the Pacific pumpkin puree gave our pancakes a much stronger pumpkin taste than the canned pumpkin we normally use. If you like pumpkin, you'll definitely love these pumpkin pancakes this holiday season. Be sure to Tweet @CartonSmart and Follow #CartonSmart on Pinterest.