Saturday, October 15, 2011

Pumpkin Pie Pancakes

I woke up this morning realizing that I have gone through half the month of October without making one single pumpkin recipe! Good morning Saturday, hello pumpkin pie pancakes!

I've come to realize that pancakes are one of those "intimidating" recipes to make from scratch, so many of us resort to boxed mixes. You have to add ingredients to those mixes anyways, so with just a few more you can make perfect pancakes of you own.

Que the pumpkin, please...

I love Farmers Market Organic Pumpkin Pie Mix! It contains pure organic pumpkin, all the right spices and just a little bit of sugar. You can also use plain organic pumpkin with some pumpkin pie spice mix and a little maple syrup or agave nectar to sweeten it up.

I hope you haven't had breakfast yet because this one is Toddler Approved and Husband Approved!

1 cup whole wheat pastry flour
1 1/2 tsp baking powder
2 TB ground walnuts or pecans (omit if you don't have a food processor)
1/4 tsp kosher salt
1/2 tsp cinnamon
1/2 cup canned pumpkin pie mix
3/4 cup milk substitute (almond, soy, coconut, etc.)
1/2 tsp vanilla extract

Start preheating a large saute pan over medium heat (or at least 3-5 minutes before you start cooking).

In a medium sized bowl, add flour, baking soda, salt, cinnamon and ground nuts and stir well. Make a well in the center of the dry ingredients. Add pumpkin, milk and vanilla and combine until smooth (a few lumps are fine).

Add 1/4 cup of pancake batter to your pan for as many will fit at one time. Cook 4 minutes, flip and cook an additional 2-3.

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