Pumpkin Pancakes

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Breakfast foods, in particular pancakes, waffles, and german pancakes are regular menu items for Sunday morning family breakfast at our house. During the Fall weeks and months, we like to add pumpkin and other spices like cinnamon, ginger and allspice to our pancakes. They smell divine and taste amazing! I love this recipe because not only is it moist and yummy but it is full of nutritious things to eat and your kids (and husband) won’t even know. Pumpkin, whole white wheat flour and ground flax seeds are just a few.

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You’re going to start off by combining your pumpkin and other liquids into a mixing bowl. Warm up your milk for a minute before you add it in so that it doesn’t make your melted coconut milk solidify into little chunks…but if you forget, that’s okay, they’ll still turn out, but your mix will be a little more clumpy. You can use other oils in place of coconut, but coconut is my personal favorite, nutrition-wise. Whisk them together and add your dry ingredients. Whisk to combine.

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Allow this to rest a few minutes while you warm up your griddle which will give the baking powder time to start working it’s magic. Pour 1/4 c of batter onto griddle for each pancake. When bubbles form all around the pancake then it’s time to flip. Pancakes are done when both sides have been lightly browned (they’ll be darker than normal pancakes because of the pumpkin).

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This is great served with pure maple syrup and a little whipped cream. Coconut milk makes a great whipped cream and tastes awesome with this particular recipe! You can find the link to a coconut milk whipped cream below.

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THE RECIPE:

Pumpkin Pancakes

2 c whole white wheat flour

2 Tbsp flaxseed meal (golden or brown)

3 Tbsp coconut sugar or other granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp sea salt

2 c milk (almond, rice, cows, etc)

1 c pumpkin puree

1 egg

3 Tbsp coconut oil, melted (can sub another oil)

2 Tbsp vinegar

Measure milk in liquid measuring cup and warm in microwave for 1 minute(we do this so the coconut oil doesn’t solidify into little chunks). Mix together the milk, pumpkin, egg, oil and vinegar. In another bowl combine the flour coconut sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add to the pumpkin mixture and stir together. If too thick, add a little milk, a Tbsp at a time until pancake batter consistency. Heat pancake griddle to 300 degrees. I don’t grease my griddle but if you find that your griddle tends to have foods stick to it, you can brush a little coconut oil on the griddle with a pastry brush to grease it. Pour 1/4c batter onto the warmed griddle. When small bubbles form all around the pancake top, flip. Brown lightly on both sides and serve warm with pure maple syrup, whipping is great on top too! HERE is a recipe to make your own whipped cream (scroll down to the bottom under under ‘whipped topping’)and  HERE another one to make whipped cream from coconut milk! This makes about a dozen pancakes.

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3 Comments

Filed under Breakfast

3 responses to “Pumpkin Pancakes

  1. Pingback: Coconut Milk Whipped Cream | Real Foods Mom

  2. Pingback: Healthy Halloween Ideas | Real Foods Mom

  3. Pingback: Coconut Milk Whipped Cream | Real Foods Mom

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