This morning we decided to make some pumpkin pancakes since it's the first Fall-like Saturday of the season. As we were measuring and mixing, we came up with the idea to start our own food blog. While I was cooking up the pancakes, little Miss E brainstormed names for our new blog. We all agreed that this one was the cutest! Welcome to "Can We Eat Now?!" What better way to start than with pumpkin pancakes! I can't think of much that's more delicious. The kicker is that I've been trying to eat really clean the last couple of weeks and this morning I had to really pep talk myself into not eating my regular version of pumpkin pancakes and decided to make a clean version instead. I still got the pumpkin spice flavor without the carbs. Do not kid yourself for one second into thinking that the clean version will be as delicious as the regular version, but if you are trying to eat healthfully, they will satisfy. :)
Clean Pumpkin Pancakes:
I forgot to take a picture of the finished clean pancakes, but they were yummy!
1 small banana, mashed
1 healing tablespoon of pumpkin purée
2 eggs
Splash of vanilla
1/2 tsp of pumpkin pie spice
2 Tbsp of coconut flour
Mix well and cook over medium low heat on a skillet with a bit of coconut oil.
(This makes 2-3 pancakes.)
Now for the real stuff! Delicious and fluffy pumpkin pancakes. Perfect for a crisp fall morning while watching Game Day or Food Network or, let's be real, Disney Channel.
2 c. Flour (I typically use white whole wheat pastry flour)
1Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
1 tsp pumpkin pie spice
Whisk together.
In a separate bowl mix together:
2 eggs
1/2 c pumpkin purée
2 c buttermilk
1-2 tsp of vanilla
Add wet to dry and mix until just combined. Pour using 1/4 c measure onto griddle.
Drizzle with REAL maple syrup. Don't use the fake stuff, it'll ruin the whole experience. :)
