Fall Pancakes

If you haven't noticed I love the taste of fall, pumpkins, winter squash, cinnamon, you name it. This is my attempt to keep fall around as much as I can. The great thing about these pancakes are they are super easy to make. I've also notice making vegan pancakes kind of suits me, not sure how that happened but it did, so I'm rolling with it. The toppings tend not to be vegan so beware. But it's possible to make them vegan-friendly. The other great things about these pancakes is the all are pretty similar with only slight variations. So you'll probably be able to make all them at your leisure cause you'll have the ingredients already on hand.

Pumpkin Pancakes with Salted Maple pecan Syrup

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin spice

2 tablespoon brown sugar, packed tightly (optional)

1/2 cup pumpkin

1 cup of milk

Mix together the flour, baking powder, baking soda, salt, pumpkin spice and sugar. Fully incorporate pumpkin and then add milk. In lightly greased pan cook pancakes over medium heat. Watch for bubbles in the batter before flipping. Cook until golden brown.

Salted Maple Pecan Syrup

1/2 cup maple syrup

2 tablespoons butter

1 teaspoon sea salt

1/3 cup of pecans (optional)

Bring syrup, butter and pecans to a boil, then reduce to a simmer. Add salt and serve. 

Carrot Cake Pancakes with Cream Cheese frosting

1 medium carrot, peeled and shredded, 1/4 cup of carrot

1 cup of all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup applesauce

1/2 teaspoon vanilla

3/4 cup of Almond milk

1/4 cup raisins (optional)

1/4 cup of walnuts (optional)

Mix together the carrots, flour, baking powder, baking soda, salt, walnuts and raisinsCarrots should be shredded as finely as possible. The 2nd time around I used my garlic/ginger grater. I did this mainly for my toddler.Fully incorporate applesauce and vanilla, then add milk. In lightly greased pan cook pancakes over medium heat. Watch for bubbles in the batter before flipping. Cook until golden brown. 

Cream Cheese Frosting

1/2 package of cream cheese, softened

1 tablespoon butter, softened

2 tablespoon confectioner's sugar (white sugar is ok)

1 teaspoon vanilla

3 tablespoons Almond (non-dairy) milk

For cream cheese frosting, mix softened cream cheese and butter in mixture. Cream together sugar and butter and cream cheese. Next, add vanilla and milk. Mix until smooth. Serve over hot pancakes.

 

Gingerbread Pancakes

1/2 cup whole wheat

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoons brown sugar

1/2 cup applesauce

2 tablespoons molasses

3/4 cup of milk (1/2 cup if you like more dense pancakes)

This is my favorite fall pancake. It tastes like Christmas in my mouth. Mix together dry ingredients. Then add molasses and applesauce. Incorporate fully then add milk. If you want pancakes more like the cookies you normally have, just add 1/2 cup of milk. If you prefer pancakes to be thinner, and more pancake like, add more milk (3/4 cup). Cook pancake on medium to low heat in a well oiled pan. 

 

Jailyn NicholsonComment