Two days in a row of actually DOING something instead of just pinning. Unbelievable.
So if you follow me on Pinterest (imflyingsouth), and you take a peek into my "straight to the hips..." board, you'll discover that I have a teeny tiny obsession with all things pumpkin flavored. It's a bit out of control.
So when I decided to whip up some pumpkin pancakes, I knew I had probably pinned a recipe or 5. I picked this one from Annie's Eats, but of course, because I don't follow directions well, I altered it a bit. A little more brown sugar, whole wheat flour instead of all-purpose, ground flax seed, and extra pumpkin!!
They were a big hit with the boys and I thought they were quite delectable. Hearty, sweet, and tasted like Fall. And quite busy-Mom friendly, I might add, because they're easy to make and I sweetened them up enough to not need syrup so I could carry one around and eat it on the go. In my world, I either eat warm food while running around or cold food while sitting down. It's just reality. Someday I'll get to sit down and eat warm food again. Probably not til 2020, but someday.
Pumpkin Spice Pancakes
Adapted from Annie's Eats
1 cup whole wheat flour
4 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
dash ground ginger
2 tbsp ground flax seed (I'm guessing on that amount. I totally just sprinkled some in.)
Combine in a bowl and set aside. Then in another bowl, mix together:
1 cup milk
1 cup pumpkin puree
2 tsp canola oil
Add pumpkin mixture to dry mixture and stir til just blended. Batter will still be lumpy and thicker than most pancake batter. Drop 1/3 cup batter on griddle and spread into thin circle. Cook as you would a normal pancake, keeping in mind that bubbles will not form like they do on regular pancakes, so timing them is best.
You could eat them plain, sprinkle some powdered sugar on them, or I bet pumpkin butter would be delish on them too. mmmmmmm. I'm glad there are a few left over in the fridge...