Sunday morning means fussing a little for breakfast or brunch. Continuing with the pumpkin theme of the week, why not try pumpkin pancakes for your Sunday morning meal?
2 cups flour (Gluten free substititue 1 cup rice flour and 1 cup soy flour)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon nutmeg
1 ½ cups milk (dairy free substitute almond milk)
2 tablespoons vegetable oil
Additional vegetable oil for frying
Butter (skip for dairy free)
Walnuts or pecans for garnish (Optional)
Combine your flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and set aside.
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, nutmeg, egg, milk, and 2 tablespoons of vegetable oil. Slowly add in the flour mixture, and stir just until moistened. To keep light, do not over mix.
Coat the skillet with 1 teaspoon vegetable oil over medium heat.
Using a 1/4 or 1/3 cup measuring cup, pour batter into the hot skillet and cook the pancakes until they are golden brown, about 3 minutes on each side.
Put a pat on butter on while the pancake while they are still warm just out of the pan. Garnish with walnuts or pecans and serve with maple syrup.
Can you smell them? Be happy and may God bless you and yours.