Pumpkin Pie Pancakes
The leaves have turned that muted orangey-rust color before they finally drop. Now the vibrancy continues with blazing orange pumpkins. There are endless sweet and savory ways to use fresh pumpkins. Here’s recipe to start your day – or end your day, if you happen to enjoy having “breakfast for dinner” on occasion. If this batter comes together a bit thick, you may add some more milk until reaching the desired consistency. Feel free to play with the spices: change the ratios, add more ginger, less cinnamon, try a smidge of cloves, sub cardamom for the allspice, etc… Enjoy and happy fall!!
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice or ½ tsp. cinnamon, ¼ tsp. ginger & ¼ tsp. nutmeg or allspice
- ¼ teaspoon salt
- 6 heaping tablespoons pumpkin puree or canned pumpkin
- 2 tablespoons oil - vegetable, coconut, grapeseed, canola or melted butter
- 11/4 cup milk
- dash of vanilla
- Mix the dry and wet ingredients in separate bowls. Pour the wet into the dry and stir to combine. Let batter sit while skillet or griddle heats. These are good as is or you can drop a few frozen blueberries onto each pancake before flipping.
- ***This recipe can be made allergen free and vegan by making the following substitutions: *Substitute the wheat flours for - ½ cup sorghum flour, ½ brown rice flour & ¼ cup tapioca flour. Bob's Red Mill makes all three. *Substitute the cow milk for hemp, rice, soy, almond or your favorite non-dairy milk.***