The dogs woke up early this morning, and therefore we were all awake before 7 AM. It’s Sunday. It’s cool and crisp outside. It’s National Pancake Day (Thanks for the heads up J.G. Bean!)…do you know what all this means?!?
Time for Pumpkin Pancakes!
Oatmeal pumpkin pancakes topped with dark chocolate chips and Artisana raw pecan butter
In honor of the national holiday and the weather outside, I decided to resurrect Pancake Sunday this morning and quickly whipped up the following:
1/2 cup rolled oats
1/4 heaping cup pureed pumpkin
1/4 to 1/2 tsp pumpkin pie spice
1/4 tsp baking powder
pinch of salt
sweetener to taste (I used 1/2 packet of stevia)
water to thin
Warm pancake griddle over low heat. In a blender, blend all ingredients but water. Then slowly drizzle in water until your batter is pourable, but still thick. Pour onto warm griddle and flip after about 90 seconds. Top with dark chocolate chips and nut butter.
Savor every bite and then wash down with a glass of HEABified coconut milk…
You’ve missed Pancake Sunday, haven’t you? 😉