Sunday mornings (post summer) are my favorite part of the weekend. They can be an excuse to be lazy or super ambitious since Monday is just around the corner. My ideal Sunday morning would be spent with breakfast in bed followed by the Sunday crossword puzzle. But since I don’t have a personal chef or get the paper delivered, I had to make my own pancakes this morning. I had leftover pumpkin from cookies I made the other night so rather than waste it, pumpkin pancakes sounded like a great idea! Pamela’s® Baking & Pancake mix is my favorite gluten-free mix. It doesn’t have that weird gluten-free aftertaste that some other products have. And the addition of canned pumpkin made my pancakes super light and fluffy. Serve these with pure maple syrup, none of that fake “pancake syrup” that parades around as it!
1 cup Pamela’s® Baking & Pancake Mix
1/4 cup quick cook oats
1 cup pumpkin puree
3/4 cup water
1 tablespoon vegetable oil
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (you can make your own with a combination of 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1 1/2 teaspoon cinnamon-yields 3 teaspoons)
Pinch of salt
2 tablespoons coconut oil (or other cooking oil of choice)
Add-ins (if desired)-mini chocolate chips, cranberries, sliced bananas
Pure Maple Syrup
Preheat an electric griddle to 350º F. In a large bowl, whisk together all ingredients (except for coconut oil, add-ins, and maple syrup). Batter should not be too thin or too thick. If applicable, stir in desired add-ins. (I made a few chocolate chip pancakes.) Lightly coat the griddle with coconut oil and pour 1/4 cup batter onto it. Flip pancakes once. They should be lightly browned on each side. Serve immediately with maple syrup. Any extra pancakes can be frozen and reheated another morning! Enjoy!