pumpkin spice pancakes

Even in South Florida, the air is changing and the temperature is dropping.  It’s amazing how much you notice a slight difference in the temperature, with low 80’s feeling wonderful and “autumn-y”. We have to take what we can get, and go up north if we really want to experience the seasons.

In honor of the season shift, I am posting this awesome pumpkin spice pancake recipe. There is something really comforting about seeing little orange pancakes cooking up on a griddle or pan as you smell the yummy aromas of nutmeg, cinnamon and cloves wafting up at your smiling face.

This can be doubled or tripled depending on how many you are trying to serve. The recipe as is serves 1 or maybe 2 if you eat it with other things.  (I highly recommend eating bacon, Canadian bacon, or a slice of frittata on the side.)

You can make 1 BIG pancake or about 3 smaller pancakes that keep each other company happily in the pan.

Ingredients:

1/3 cup whole wheat flour

½ tsp baking powder

¼ tsp baking soda

Dash salt

1-2 tsp sugar (optional)

1 tbsp oatmeal (O-F or quick is fine)

½ tsp or so pumpkin spice (or if you don’t have any just add a bit of cinnamon, nutmeg and cloves)

Other optional add-ins to consider:

1 tbsp or so coconut flakes, a handful of nuts, blueberries, or chocolate chips

Combine dry ingredients thoroughly in a bowl, and then add-

1 (2.50z) jar of sweet potato, pumpkin, carrot, or flavor of your choice baby food

(This is what I used- http://www.earthsbest.com/products/product/2392320003)

After you empty the jar, fill it with milk (could use non-dairy milks as well), and add to the bowl. Stir well and add-

2 tsp coconut oil

Combine well and pour onto a hot griddle or skillet, lightly greased with butter or coconut oil. (Or if you plan on serving with bacon, start the bacon first, and use some of the grease to cook the pancakes.) As I said above, you can pour one big pancake, or 3 smaller ones. (I recommend the smaller ones, unless you are really good at flipping big ones…tee hee hee.)

Let them cook about 2-3 minutes each side, watching the heat because the pancakes can brown more quickly when using coconut oil. The consistency of these is “crispy” on the outside, and “moist” on the inside.

I recommend serving these with a slather of butter, a swirl of maple syrup, and some flavorful bacon. Enjoy!

Can’t you just imagine these with a chai tea? Or milky coffee? Or fresh-squeezed o.j.? Yum!

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