It's Fall. I had to make something pumpkin flavored or the season just wouldn't have been the same. I've been craving pumpkin flavored pancakes for week and I never even had them before. How does that work? So one night I did some food gawking and put together a recipe for these amazing pancakes. I used a basic pancake recipe and just added some spices and of course pumpkin puree. They turned out pretty damn good, if I don't say so myself. Just take a look...
1 1/4 cups flour
2 TBL brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
dash of ginger
1 cup almond milk (or regular milk)
1/2 cup pumpkin puree
2 TBL melted butter
1/4 cup toasted pecans
Maple syrup and butter for topping
1. In a bowl, mix together dry ingredients. In another bowl, mix wet ingredients. Put wet into dry and whisk together until batter forms. Don't overmix! A few lumps is perfectly fine.
2. Heat up your skillet or frying pan and add some butter to prevent sticking or just use some cooking spray. Take a 1/4 scoop to scoop the batter onto the skillet. Helpful Tip: I found that the batter was a bit thicker then normal pancake batters. When I scooped the batter onto the skillet I used the scoop to spread out the batter into a larger circle to make the pancake thinner and also so that it would cook more evenly. Make sense?
3. Let pancake cook until small bubbles form on top and then flip to the other side and let cook all the way. During the same time of cooking the pancakes, I popped some pecans onto the skillet to toast them up a bit. Transfer pancakes to a wire rack or keep them in the stove to keep warm until ready to eat.
4. Serve with maple syrup and warm toasted pecans. So good.