My youngest found a can of pumpkin in my pantry the other morning and she asked for pumpkin muffins and pancakes. A lover of all things pumpkin, I happily obliged (after a quick hesitation because it's not even September!). Not having a ton of flour left after the batch of pumpkin muffins, I quickly mixed together a mini batch of pancakes to add to her breakfast of yogurt and fruit, and maybe one or two other breakfasts this week.
Here's what I did:
1/2 cup whole wheat flour
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp baking soda
1 egg
1/4-1/2 cup milk (or half & half…I had run out of milk)
1/2 cup pumpkin puree (NOT pumpkin pie filling)
1/8 cup maple syrup
Whisk all ingredients together, add more flour or milk to get desired consistency
Heat butter or coconut oil over medium heat in a pan until sizzling
Using a ladle, pour some pancake batter into the pan
Cook until bubbles form or edges are dry, 2-3 minutes
Flip once and cook 1 minute longer
Remove from heat, plate in oven safe dish (and place in oven heated to 200 to keep warm)
Repeat with remaining batter
Serve warm!
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