{Autumn Pumpkin Pancakes}

 

This last Sunday was one of those amazing autumn days where the crisp air smelled of turning leaves, and the sun shined all day, only enhancing the amazing beauty of mother nature's most beautiful season.

 

 

I decided to make some delicious and healthy pumpkin pancakes that I will refrigerate and use all week for quick breakfast before work, school, and daycare.

 

 

We spent the rest of the weekend getting the house ready for colder weather and making halloween and autumn decorations to put around the house, along with other baked goodies.

(I feel so grateful for my beautiful life)

 

 

{Fall Pumpkin Pancakes}

Mix together in a medium-sized mixing bowl:

2-1/2 c. white whole wheat flour (or whole wheat flour or white all purpose)

3 t. baking powder

1 T. pumpkin pie spice

dash of salt

 

In another bowl beat together:

2-1/2 c. skim milk

3/4 c. canned pumpkin puree

1 t. pure vanilla extract

1/2 c. pure honey

2 large eggs

1/4 c. unsweetened applesauce

 

*I like to sprinkle a small dash of cinnamon on each pancake while it's on the griddle.

 

1.Slowly mix in the wet ingredients into the dry with a wire whisk, just until moistened. Don't overmix.

 

2. Spray and heat your skillet on medium high for about 4 minutes. Pour 1/4 c. batter onto the griddle and smooth. Flip the cakes over when the small bubbles that form start to pop and the color is a soft golden brown. *these are quite thick and will need a few minutes at least on each side.

 

3. Top with real maple syrup, a dash of powdered sugar, some chopped pecans, and a dollop of homemade whipping cream for a wonderful and delicious breakfast!