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As many of you may know, I (Julie) am very fortunate in that Marc loves to make us a special breakfast every weekend. His speciality is the “hearty” breakfast which includes very delicious heart-shaped pancakes (gluten-free) and this past month – being fall and pumpkin season – we took the pancakes up a notch. By adding some pumpkin and spices – OMG – they are even more amazing, which it why I’m sharing this recipe with you now, so you can give them a try too while it’s the season for such warm, spicy and tasty yumminess! You can easily modify this recipe to suit your personal dietary preferences – gluten-free, dairy-free etc – but I cannot promise they will be calorie free. Still, I promise they’ll be worth it!
Pumpkin Spice Pancakes
2 and 1/3 cups of Pancake mix (we use Pamela’s GF baking and pancake mix)
2 tablespoons of sugar (we use Xylitol)
1/2 teaspoon cinnamon*
1/4 teaspoon ground ginger*
1/4 teaspoon ground nutmeg*
* If you happen to have Pumpkin Pie Spice on hand, use a teaspoon of that instead of the cinnamon, ginger and nutmeg.
1 and 1/4 cups of milk (we use Almond Milk)
1/3 of a cup of canned pumpkin
1/4 cup of vegetable oil (we use olive oil)
Mix the following dry ingredients and whisk together in a large bowl. Next, add the wet ingredients and mix them into the dry ingredients thoroughly, until the batter is smooth and even.
Heat a griddle, skillet or frypan to medium heat (375F/180C)
Lightly oil the surface with a little butter
Pour just under 1/4 cup batter onto griddle per pancake
Cook until edges are dry, turn and cook the other side until golden brown.
Slightly warm maple syrup to at least room temp (not cold) or slightly warm. Serve these golden delicious pancakes with maple syrup, crushed pecans and – if you’re feeling really bad – some butter as well.
Gluten-free / Dairy-free Substitutions:
Sub gluten-free baking/pancake flour for regular pancake mix
Sub almond or soy milk for a non dairy milk option
If you like texture, stir 1/2 cup walnuts or pecans into the batter before cooking
For a spicier flavor, add an extra 1/4 tsp of the spices of your choice – cinnamon, ginger, nutmeg (or Pumpkin Pie Spice)
We use silicon molds to make heart shaped pancakes. Silicon = no sticking, lightweight and no rattling while driving!
Enjoy, salivate and remember, these aren’t low in calories (especially the maple syrup), so savor them and enjoy them as a special treat! Otherwise, you’ll be scheduling an extra long hike – but it would so be worth it, right!?
Did you like this recipe? Want to see more? I’d love to hear from you in the comments section below!