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)
Prep Time: 20 minutes
Cook Time: 10 minutes
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.
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.