I am in LOVE with all things Fall. I love fall clothes, decor, weather and most importantly: the food!!! I truly could eat pumpkin-everything all the time and these healthy pumpkin pancakes are no exception!
Being from Florida, where it does not even resemble Fall until October, I have always had a hard time “starting” fall before then so, I relish in the ability to start early these days!
Now that we live in Georgia we can start celebrating the season even earlier (like September!!) So, I have pumpkin coffee, pumpkin smoothies (recipe coming soon!), pumpkin pasta, pumpkin muffins, well you get the point! ; ) The irony is I do not like pumpkin pie…go figure (but it’s Kim’s favorite)!!!
So, when making pancakes this weekend, I did not even hesitate to make them pumpkin pancakes! This super simple recipe is so easy to make and tastes delicious! All three of my kids (8,6,2) ate them quicker than I could even get them on their plates. Trust me, it was hard to even get a picture for this one! LOL
So, gather your ingredients, put on some fun music, maybe even have a morning fire and enjoy this wonderful circle of heaven!
Time: 30 min
Makes 24 3″ pancakes
1 1/2 cups Silk Almond Milk
1 cup pumpkin puree Libby’s 100% Pumpkin
2 tablespoons (melted) coconut oil Carrington Farms Coconut Oil
2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin and egg, and coconut oil.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
Stir the “dry” ingredients into the pumpkin mixture just enough to combine
Add 1/4 tbsp of butter (or your oil of choice) to a griddle or frying pan
Turn your stove to med heat
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake
Brown on both sides (tip: wait until you see little bubbles in the pancake, that is when you know to flip them)
Serve warm with a little bit of kerrygold butter and organic maple syrup for a delicious fall breakfast!