Pumpkin Pancakes

Contrary to popular opinion, I do not qualify the end of pumpkin season to be Thanksgiving. I want pumpkin items through December 31, thank you very much. i mean, I could gladly eat pumpkins and all other variants of squash year round (and I do, frankly). 

This, however,  was an accidental recipe. My nephew had a sleepover at Auntie's house, but Auntie was not prepared for breakfast. I had a little bit of fruit and could have made eggs, but didn't have anything appropriate for a kiddo. But, I'm pretty sure this exact situation is why the internet was invented.

To make the situation ever so slightly more complex, I did not have milk in the house (clearly I had not planned), so my usual pancakes recipe was out.

This led to some digging on recipes without milk. Sure enough, I came across one that was perfect, with pumpkin as a main ingredient. It was keto friendly, and though I'm not at all keto (see: prior posts), I was eager to try a pancake made mostly of squash. I started out by beating the eggs, then adding in the pumpkin, some flour (you can go without flour, but I was trying to impersonate a regular pancake), and seasonings.

After mixing, I had a thick batter.

They cooked quickly on the stovetop, and I had breakfast whipped up in no time.

I served them sans syrup for little dude, and wouldn't you know, he liked them?! These had an eggy texture, so fairly fluffy and not the consistency of a traditional "cakey" pancake.

They went perfect with a little plat of butter and some maple syrup.

Totally a gem for Thanksgiving morning or heck, if you're like me, make it with some Cinnamon Pumpkin Rolls for every other festive holiday. They're quick and easy and loaded with pumpkin flavor. Give them a go and see if adding some pumpkin to your breakfast traditions is doable.

Pumpkin Pancakes Recipe

Ingredients:

4 eggs

1/2 cup pumpkin puree (about half a 15 ounce can)

3 tablespoons flour (optional)

2 tablespoons melted butter (or cooking oil such as coconut or vegetable)

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon powdered ginger

1/8 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon salt

Instructions:

In a medium bowl, beat the eggs, then mix in the canned pumpkin, butter, vanilla and almond extracts, and maple syrup. Stir in the flour, baking soda, and spices into the wet ingredients. Melt 1-2 tablespoons of butter or add cooking oil to a large non-stick skillet. Spoon batter onto the skillet to make pancakes of desired size. Cook for 2-3 minutes, until small bubbles begin to appear on top. Then flip and cook for another 2-3 minutes, until the bottom is lightly browned.

Recipe adapted from pumpkin pancakes