In the interest of keeping it real, I’m posting another pumpkin recipe. Because it’s fall, and this is all I want to cook. And you’re going to eat pumpkin, and you’re going to like it.
Sweet Pea has been off breakfast lately. She’s been off a lot of things since becoming an independent two-year-old, but breakfast has been out for the last month or so. She used to be a huge oatmeal fan, but now she wants tacos or cherry tomatoes or pretzels or something else weird. I suppose the tacos are okay, at least she’s getting protein and veggies, but pretzels? I have to draw the line somewhere. So when I have the time, I’ll break out the griddle or the waffle iron for the two breakfasts she will still reliably eat. (I may or may not have made waffles for dinner the other night just to get Sweet Pea to eat. She ate an entire waffle plus part of a second. Victory in my book!) These pancakes not only taste awesome, but also sneak in some autumn squash goodness. Mmm…beta carotene.
This is actually a great recipe to piggyback on my pumpkin spice bread recipe, because between the two recipes you can use the entire can of pumpkin puree with no leftovers! Unless of course you want leftovers to make your own pumpkin spice lattes. I won’t judge.
1 1/4 c. flour (I usually use half all-purpose and half whole wheat)
2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. brown sugar or honey
1/2 c. canned pumpkin puree
2 Tbsp. olive oil
1 “egg” of your choice (I use Ener-G egg replacer or a flax egg)
1 c. coconut or soy milk (plain or vanilla flavored)
1/2 tsp. vanilla extract (omit if using vanilla-flavored milk)
Preheat your griddle pan to medium low heat. Whisk dry ingredients (flour through salt) together in a medium mixing bowl. Combine wet ingredients (brown sugar through vanilla extract) in a small bowl, then add to dry ingredients. Whisk until just combined (a few lumps are okay!).
Ladle batter onto hot griddle (greased if yours is not non-stick) and cook on first side until bubbles begin popping on the surface of the pancake and the edges start to look dry. Use a large spatula to flip the pancakes and cook the other side until golden brown. Remove the pancakes from the griddle and keep warm in a 170 degree oven until all the pancakes are finished. Serve with maple syrup and enjoy! Makes 8-12 pancakes, depending on how big you make them.