Yeah, you heard me.
Kiddos requested pancakes for dinner last night, and who am I to argue?
I wasn't sure what kind of pancakes I was going to make, but contemplated it while cleaning up from a recent round of baking. While I was at the kitchen sink, the wind started kicking up and I watched out the window as the leaves started blowing off the trees. I immediately grabbed my camera and ran outside. While snapping some pictures of the trees it really started felling like fall. No matter how much I try to deny that summer is over, the leaves changing colors and the cooler weather certainly punched me in the face... with a full can of FALL.
Then it hit me. Pumpkin. Pumpkin Pancakes. Mmmm.
I've never been a huge fan of Pumpkin Pie, when I was younger I wouldn't touch it, my fall favorite was Pecan Pie (Mom's, of course). In the last few years I've begun to enjoy it, but still prefer my rich Pecan Pie.
Although the pictures aren't great (had to rush as kiddos were getting upset that I was holding their pancakes hostage for a quick photo shoot), these pancakes are. If you are heading into fall kicking and screaming (as I am) these guys will help ease the pain.
Pumpkin Pie Pancakes
Yield: 8 Pancakes
1 C Bob's Red Mill Whole Wheat Pastry Flour (or regular flour will work)
1 tsp baking Soda
1/8 tsp salt
2 tbsp Ground Flax
1 1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Cloves
1 tbsp Dark Brown Sugar (or sweetener of your choice)
1 C So Delicious Unsweetened Coconut Milk (or milk of your choice)
1/4 C Pumpkin Puree
1 egg, lightly beaten (or egg replacer for the lovely vegans)
1/2 tsp Vanilla extract
Serving Size: 1 Pancake
Note: These pancakes aren't very sweet at all, I like to control the sweetness of my pancakes with the toppings (my favorite part).
In a medium bowl combine dry ingredients with a whisk. In a small bowl combine wet ingredients. Add the wet mixture to the dry ingredients and lightly mix until incorporated.
Heat a skillet coated with cooking spray over medium heat. Use a 1/4 cup to scoop pancake mixture onto skillet (lightly spread out if you like your pancakes thinner). Cook until bubbles begin to form on top, roughly 5 minutes. Flip and cook other side.
Top with your favorite toppings. I used this Pumpkin Nut Butter (made with Virgin Coconut Oil instead of nut butter since we happened to be out... Gasp!) from Chocolate Covered Katie, and topped off with a little bit of maple flavored agave syrup. Come on Fall!!
I love the colors of the Fall, but summer is still my favorite, with the least favorite being Winter (hate being cold. What's your favorite season?
Edit: I got so excited about posting these and forgot to add the vanilla extract to the recipe! It's there now. I also want to add that if you don't mind the extra fat/calories (and it's really not that much) you can add 2 teaspoons of vegetable oil for a little more "Pancake-y" taste. I left it out of the original recipe because it's still tasty without, but some people might prefer it.
If I'm editing this so much, why not add another picture since kiddos requested these again this morning!