We had a nice weekend this weekend. The weather was nice and the sun was shining! This weekend Autumn had her cousin sleep over as part of her birthday party and Sunday she had some friends over to play. Today we are back to our normal routine and so for breakfast I made pancakes for the girls. Right now we are all about pancakes. Usually we go on kicks with our food. We are also enjoying so much soup or stew and bread for lunch and/or dinner. I am still loving the Black Bean and Barley Vegetable soup and so does the rest of the family. Our new favorite pancake recipe for fall is pumpkin pancakes, perfectly spiced with cinnamon, ginger, nutmeg and cloves.
Whole Wheat Pumpkin Spice Pancakes
- 2 cups whole wheat flour
- 1.5 tablespoons baking powder
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 flax egg (2 tablespoons ground flaxseed + 3 tablespoons warm water)
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 3 tablespoons sunflower oil
- 2 cups unsweetened almond milk
- 1 teaspoon pure vanilla extract
- Heat a medium non-stick skillet on medium heat.
- In a large mixing bowl combine the flour, baking powder, sea salt and spices.
- In a separate small bowl combine the ground flaxseed and warm water to make your flax egg. Let sit a few minutes to thicken.
- Meanwhile whisk together the pumpkin puree, sunflower oil, milk and vanilla in a medium mixing bowl. Add the flax egg.
- Add the wet ingredients to the dry ingredients and mix until just combined, careful not to over mix the batter.
- Spoon the pancake batter 1/2-3/4 cup at a time into the heated skillet and spread out into a circle. Cook 3-5 minutes, until small bubbles start to appear through the batter.
- Flip the pancake over and cook another 2-3 minutes. Repeat steps 1-7 to make 4 or 5 pancakes. Serve with dairy-free margarine and pure maple syrup.
I like to make bigger pancakes so that I am done cooking faster and then the girls just share them cut up.
I hope you aren’t sick of pumpkin recipes yet, because I have a few more scrumptious recipe ideas up my sleeve.