Since we are officially entering into the sweater weather season, it’s time to treat yourself to make the loss of summer a little easier. Every year around the end of september, with every day that passes I find it harder and harder to get out of bed every morning because I simply miss the the sunlight filtering through the blinds of my bedroom. So when I eventually manage to drag my lazy body out of bed and through the bathroom, I like to reward myself with something sweet for breakfast. In the early fall, this is one of my favorite recipes: Pumpkin pancakes with a subtle but distinct pumpkin spice flavor! I don’t use store-bought pumpkin spice but mix it myself, but you can of course simply substitute the spices below with the corresponding amount of premixed pumpkin spice.
- 1/2 cup wholegrain spelt flour (all purpose flour works as well)
- 1/2 cup soy milk, natural or vanilla flavored
- 1/2 cup pumpkin puree
- 1/4 cup apple sauce
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1 teaspoon soy flour (or egg replacer)
- 2 pinches of cinnamon
- 2 pinches of ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch of allspice
- vegetable oil for frying
- sirup or other toppings
Mix all ingredients in a medium sized bowl and beat until it forms a nice and smooth batter. Place batter in the fridge for about 15 to 30 minutes. Heat a little vegetable oil in a non-stick pan. Make sure to use as little oil as possible – you don’t want to deep fry your pancakes! Pour the batter into the pan, using about two heaped tablespoons for one pancake. Gently bake until golden brown from the downside, then flip and bake again. Serve with your favorite toppings. Enjoy!
Note: This recipe makes 6 to 7 pancakes, i.e. serves two persons.