Halloween may be over... but for me, pumkin season is at the peak! I bought 3 sugar pumpkins this year and so my freezer is full of goodies. 1 pumpkin makes about 4 cups of pureed pumpkin so we have a lot of pies in our future. This morning I made pumpkin pancakes. Ever since a visit to a good friend of mine in Boston, I've loved the idea of this breakfast food. And as a bonus, it's an extra boost of veggies in your breakfast!
Spiced Pumpkin Pancakes
1 1/4 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Sift together, add:
1 cup milk
1/2 cup pumpkin puree
1 egg
1 tbsp veggie oil
Stir together with wet ingredients. Makes about 4 servings.
I serve with a simple raspberry sauce - 1/3 cup frozen raspberries (about $2 at Trader Joe's for a 12 oz bag), and 1-2 tbsp sugar, cooked at medium heat for about 5 min until thickened.
The combination of raspberry and pumpkin is astonishingly delicious! I'm a sucker for raspberries though.
Adapted from Allrecipes "Simply Pumpkin Pancakes".
Spiced Pumpkin Pancakes1 1/4 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Sift together, add:
1 cup milk
1/2 cup pumpkin puree
1 egg
1 tbsp veggie oil
Stir together with wet ingredients. Makes about 4 servings.
I serve with a simple raspberry sauce - 1/3 cup frozen raspberries (about $2 at Trader Joe's for a 12 oz bag), and 1-2 tbsp sugar, cooked at medium heat for about 5 min until thickened.
The combination of raspberry and pumpkin is astonishingly delicious! I'm a sucker for raspberries though.
Adapted from Allrecipes "Simply Pumpkin Pancakes".
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