Pumpkin Patch Pancakes. Say that five times fast.
There are approximately 2 billion pumpkin recipes floating through the internet and plastering Pinterest this time of year. If I didn’t think that these really nailed the pumpkin pancake craving you’re looking to satiate I wouldn’t bother adding to the chaos of seasonal squash infused recipes. I hope you enjoy them as much as my pancake connoisseur seven-year-old did.
1 cup organic pumpkin puree (canned)
2 cups unbleached, organic all purpose flour
1 1/2 cups unsweetened, organic almond milk
2/3 cups organic dark brown sugar
2 pastured eggs
1/2 cup oil (avocado is a good choice)
5 tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Salt
1/4 tsp. Ginger
Mix all ingredients in no particular order, whisk (recommend a dough whisk), and use a 1/4 cup measuring cup to scoop the perfect portions on to a heated griddle (medium high heat). Serve with quality butter and real maple syrup; or homemade maple whipped cream and a sprinkle of cinnamon.
*If you’re looking for high quality cinnamon and nutmeg, go here.