Easy Pumpkin Pancakes!

Good morning all!

Well first things first… Way to go Georgia Bulldogs!

Go Dawgs!!! Photo taken by Richard Hamm from Online Athens

I apologize in advance to my dear cousin’s who graduated from the University of Florida but then again the bragging rights have been in their favor for years.:)

Although the weather may not feel Fall like in Georgia it certainly does here in the Chicagoland area.  The leaves are almost completely off the trees and we have already started fires in the fireplaces in the evenings.  With that said, a warm breakfast on a Sunday morning sounds good and I decided to make Pumpkin Pancakes.

I have to admit I love the flavor with some pumpkin pie spice and texture as they aren’t dry like usual pancakes so no need to douse them in syrup!  These can be made with regular pancake mix or gluten-free mix.  I also used almond milk versus regular milk to make them dairy-free but you can use milk or water if you would like.  Also, I realize for the pancake purist out there you would never use a “mix” but this is a super-easy way to get a hot, healthy pancake on the plate lickity-split!

Pumpkin Pancakes 

Ingredients:

  • 1 1/2 cups organic and gluten-free pancake mix
  • 1 ½ tsp pumpkin pie spice
  • 1 Tbsp organic maple sugar
  • 2 large eggs
  • 1 tsp organic vanilla
  • ¾ cup canned unsweetened or pureed pumpkin (or fresh cooked)
  • ¾ cup almond milk, coconut milk or water

Directions:

  1. In one large bowl blend the two eggs, vanilla, pumpkin, almond milk and spices together.  Add the pancake mix and stir together well with a fork.
  2. Heat a stainless steel skillet over medium heat and add a teaspoon of coconut or grapeseed oil to lightly coat pan.
  3. Add a scant 1/4 cup of mix to the skillet until small bubbles start to form on the top of the pancake. (approximately 2 minutes).  Turn over and cook for another 2 minutes.
  4. REPEAT steps 2 and 3 until desired number of pancakes are finished.
  5. Top with a little maple syrup, honey or fruit preserves and serve with a side of sliced apples.

You can also make a whole bunch of them ahead of time and freeze them for a quick breakfast later on.  Just place frozen pancake into a toaster to warm up or reheat in a skillet.

Enjoy!

With EXTRA WARM hugs,

Donna and Daniela

 

 

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2 thoughts on “Easy Pumpkin Pancakes!

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