Thursday, October 2, 2014
Autumn's Best Pumpkin Pancakes
Yesterday, to celebrate the beginning of October, I just had to make pumpkin pancakes. Oh my goodness they were delicious! I'm so happy I have extra batter sitting in the fridge. I thought about going to get a pumpkin spice frappuccino, but I'm paranoid about it not being decaf (do not want caffeine because I'm breastfeeding). Also, I haven't had coffee in close to a year and I kind of want to get to that one year mark just for kicks. I'll probably celebrate with a gallon of decaf coffee and lots of pumpkin pancakes.
While Sage was playing in his crib I quickly whipped up a batch of the pancakes.
I chose to add chocolate chips. Obviously you don't have to, but really the chocolate and pumpkin combo, yes please!
Even though Sage can't yet enjoy their deliciousness, I ate them in his room so hopefully he enjoyed the aroma.
The picture does not do them justice at all. Just trust me. Make these pancakes and start your day right.
In other news, I went to Fleet Feet and finally got new sneakers yesterday. I'm so excited. I cannot believe it has almost been a year since I last ran. I got fitted because I wanted to make sure the fit was right in case anything had changed with pregnancy. I tried on other brands, but I always gravitate back to Nike. Nike sneakers just feel best to me. That goal of running twice a week, here I come! I thank my beautiful son for sleeping the whole time we were there. He let out one little cry in his sleep, but then he settled right back down.
Pancakes and running...they go well together. Here's the recipe:
1 & 1/4 cup whole wheat flour
1/8 cup maple sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 cup milk (I used vanilla rice milk)
1/2 cup pumpkin puree
1 egg, beaten
1. Mix all the dry ingredients. Make a well in the bowl.
2. Add the wet ingredients.
3. Mix all together. May be a bit lumpy. Add in chocolate chips if using (1/4 cup).
4. Pour batter onto pan (preheated at medium). I used canola oil to coat the pan.
5. Cook for three minutes on first side or until little bubbles begin to appear and flip.
6. Cook for another two minutes or until desired.
*Note: I used an organic egg in this recipe because I haven't had eggs in months, but I'm curious how a flax egg would work since I generally go vegan. Let me know if you give it a try.*
Would you make these pancakes? Are you a pumpkin food fan?