Recipe: Pumpkin Pancakes

Having guests over to stay for the holidays? Want to impress your family with a festive breakfast? Ever had those thick, fluffy, hearty pumpkin pancakes at a restaurant and wanted to recreate them at home? Don’t reach for that premixed box of ingredients, often containing partially hydrogenated oil. Start from scratch using all-natural, wholesome and organic ingredients. Try this simple recipe for a soon-to-be griddle favorite, which really puts the “cake” back in pancake! (the following is an adaptation from www.allrecipes.com)

Bet'cha can't eat more than two of these hearty cakes!

PUMPKIN PANCAKES

Prep Time: 20 minutes

Cook Time: 10 minutes

Dry Ingredients:

2 Cups All-Purpose organic Wheat Flour

5 T. organic, evaporated cane Brown Sugar, packed

2 tsp. Rumsford Baking Powder (non-GMO)

1 tsp. Baking Soda

1 1/2 tsp. organic ground Allspice

1 1/2 tsp. organic ground Cinnamon

1/2 tsp. organic ground Ginger

two dashes of organic ground nutmeg

two dashes of organic ground clove

1/2 tsp. Sea Salt

Mix all dry ingredients together thoroughly.

Wet Ingredients:

1 1/2 – 1 3/4 Cups Organic Whole Milk

1 Cup organic Pumpkin Puree

1 organic egg

2 T. oil

2 T. Bragg’s Organic, Raw Apple Cider Vinegar

1/8 tsp. Rondelle organic Vanilla Extract

Mix all wet ingredients together and combine wet/dry ingredients until thoroughly mixed.

Drop batter onto heated griddle (medium heat) and flip once bubbles form. Pancakes will thicken quite a bit as they cook, so try to spread them out as best as you can when adding the batter to the griddle. Add a little milk and/or reduce the baking powder slightly if they are too fluffy. This batch made seven six-inch pancakes 3/4 inch thick.

Enjoy with pure maple syrup, but they are also sweet enough all on their own!

* Most baking powders contain starch from genetically engineered corn crops.

** Rondelle is manufactured in the U.S. and 100% of its operation is made possible by wind energy.

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