Tuesday, October 25, 2016

Pumpkin Pancakes

Pumpkin Spice everything is popular this time of year. It seems a little bit sacrilegious to the season to admit, but I am not as big a fan of cloves and ginger as the rest of the world, especially in my cup. But actual pumpkin in baked goods is something to which I can raise a glass.

Sunday brunch is a favorite in our house. In and of itself it is fancy to us, but I still like to serve things to make the meal special. After devouring a good portion of a friend's pumpkin bread over coffee the day before, I was inspired to add a little orange to this Sunday's plate and the result was a big success! These Pumpkin Pancakes will be making it to the table year round.

Pumpkin Pancakes
adapted from Martha Stewart

1 1/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder (or if you're like me and are constantly out of baking powder, you can substitute 1 teaspoon baking soda and 2 teaspoons of lemon juice)
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
Optional: 1 scoop Arbonne Daily Protein Boost or Vanilla Protein Shake Mix (for some extra protein)
1 egg
1 cup pumpkin puree
2 tablespoons butter, melted
1 cup milk (if you opt for Almond Milk you may want to try a little less than a cup and add more after you combine ingredients if the consistency seems too thick)

Heat a non-stick skillet or griddle to desired temperature. We use a pancake maker set on 3.5 and it is wonderful. No flipping!

Combine dry and wet ingredients into separate bowls and whisk to blend.

Pour wet ingredients into dry ingredients and whisk to remove most of the clumps.

Once the skillet or griddle is prepared, scoop about 1/6 of a cup onto the griddle to cook.

As bubbles begin to form on the top side of the pancakes, flip to finish cooking on the other side.

Keep pancakes warm on a plate in the oven on a low or warm setting while the remaining pancakes cook.

Serve with syrup and butter.

Waltzing In Beauty

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