Well, it’s finally starting to feel like autumn around here. And thank goodness too, because I bought a pink glittery unicorn onesie that I really need to break in.
I’m taking it easy this morning after a few crazy days of school and work that had me waking up way too early to make anything fun for breakfast (which, let’s be honest, is really what weekends are all about). So today I made a batch of these pumpkin pancakes which I managed to inhale in all of 3 minutes. Oops…
While these take a few more minutes for prepping, they actually cook up pretty quickly and are honestly super healthy, so I don’t even have to worry about not fitting into my halloween costume! Hooray! They can also be easily adapted to be gluten free or even vegan since they don’t require any eggs. Hence why I picked this recipe over others, since I’m out of eggs right now… *GASP*
Pumpkin Pie Pancakes
(adapted from this recipe – makes ~10 small pancakes)
1/2 cup flour (i used all-purpose but gf works fine, too!)
1/8 tsp salt
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 packet of stevia
1/4 cup + 3 more tbsp pumpkin puree
1/2 tsp apple cider vinegar
1/2 cup milk (i used 1% but almond works, too!)
1 tsp honey
2 tsp coconut oil
1 tsp vanilla extract
brown sugar + extra cinnamon for dusting (optional)
- In a small bowl, combine the dry ingredients and stir well to combine. In a separate bowl, combine wet ingredients and stir well to combine.
2. Pour the dry ingredients into the wet ingredients and mix until just combined (don’t over-mix). Add more milk tbsp by tbsp if the batter is too thick for your preference (mine were super thick).
3. Spray a skillet with coconut oil or pam, and heat over a medium flame. Once the pan is hot (test with drops of water), drop spoonfuls of the batter onto the pan in small circles. Be sure to spread the batter with a spoon/spatula/finger so that it’s not all sitting in the middle! Flip once it starts to become golden.
4. Repeat until all the batter is gone and stack pancakes so that they stay warm. I sprinkled brown sugar in between each, which carmelized while the rest of the pancakes were cooking! Sprinkle with more cinnamon or maple syrup. Enjoy! 🙂