pumpkin pancakes

remember when i used to post actual recipes? it's been far too long. i still cook here and there, but it's more in the there area these days. either i'm too darn hungry to take the time to make an actual recipe or nothing sounds good. behold the third trimester finicky fun. isn't nelson one lucky guy to deal with me?

i did wake up on sunday bright-eyed and s t a r v i n g with a hankering for pancakes. after our anniversary black bean pumpkin chili, we had some leftover pumpkin that needed to be used. oh did i not blog about the black bean and pumpkin chili? that's right, i didn't, because i'm l a z y. i will tell you, it was vegan (without the necessary globs of greek yogurt, cheese and crushed tortilla chips of course), it was insanely easy and amazingly delicious. even the boys forgoed regular old chips and salsa and heated a pan of leftovers one night. anyway, i digress, back to the pumpkin.

pumpkin is everywhere in case you haven't noticed. pumpkin scones, lattes, ice cream, coffee, donuts, muffins, candy, chocolate, you name it, it's been pumpkinized. otherwise known as bastardized. i'm embracing the bastardization with these pumpkin pancakes. they're pretty fantastic, the addition of the pumpkin makes them very light and fluffy and the dashing of spices gives you a hint of pumpkin pie without having to ingest a whole turkey before getting to the main event.

just go right to dessert. sometimes it's the only thing to do.


Recipe: Pumpkin Pancakes

ingredients
3/4 cup all purpose flour
1 tsp baking powder
dash salt
1/2 tsp cinnamon
1/8 tsp nutmeg
dash cloves
dash ginger
1 egg
1 tbsp canola oil
1/2 cup apple cider
1/3 cup pumpkin puree

method:
mix dry ingredients in one bowl, mix wet ingredients in another bowl. add wet ingredients to dry ingredients. mix till combined. heat griddle to medium, coat with cooking spray, cook 2-3 tbsp batter on 3-4 minutes per side or until till golden. top with maple syrup and butter. enjoy with icy cold milk. serves two people.