Happy Tuesday! Yesterday was gorgeous here in the South. Cool(er) weather hit us. I do hope it’s not simply just a teaser but generally for this time of year it is! One thing that comes with the chilling weather for me are thoughts of comfort food. (Ok so it wasnt really cold but the cool breeze flashed memories). I love having time in the mornings to prepare a hot breakfast. Generally that means oatmeal with different mix-ins. But today it will be pancakes. Spicy pancakes that offer a touch of Fall. The best part is that you can share these with someone you love, or save to reheat the next day.
Whole Grain Autumn Pancakes for 2
1/3 cup rolled oats
2/3 cup whole wheat pastry flour
1 tablespoon brown sugar or sucant
1 tsp baking powder
1/8 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
tiny pinch of cloves
1 large egg
1/3 cup canned pumpkin puree
1/4 tsp vanilla extract
2/3 cup milk (cow’s, soy, almond, hemp, etc)
2 tsp expeller pressed canola oil
1 small apple, peeled & shredded
chopped nuts (optional)
In a large bowl combine all of the dry ingredients. In a small bowl beat the egg until fluffy. Add the oil and vanilla. Mix and then add the milk and pumpkin.
Combine the dry and wet ingredients until mixed. Fold in the apple and nuts (if using). Let the batter rest for 5-10 minutes before cooking.
Preheat griddle or large skillet to medium heat. Laddle about 1/4 cup of the batter at a time. When the top begins to bubble, flip once to allow the bottom to golden.
Serves 2, about 2-3 pancakes each. Serve with REAL maple syrup! Enjoy 🙂