I never realized how much I actually cook. I mean, I know I have to eat, which usually means I have to cook, but I guess I just didn’t realize how much I would want to share here. It turns out that I have a lot to share, and not enough time to share it. So this week, I’m playing catch up. Expect lots of yummy ideas!
I kind of have a thing for brunch. As in, going out for brunch. In fact, I don’t remember the last weekend that I have not gone out at least once. It’s just that Edmonton has such a good variety of breakfast places, most of which are very close to where I live. If you are in the area, you must check out New York Bagel Cafe, Sugarbowl, Highlevel Diner, Urban Diner, Cafe Bicyclette, Blue Plate Diner, and Route 99.
(A peak into the chaos that is my tiny kitchen)
I know I am not alone in this obsession. Alas, as I explained in the last post, I am attempting to save money. So this is a recipe that you can whip up on a Sunday morning and invite friends to your place for a change.
Whole Wheat Pumpkin Spice Pancakes
Adapted from Minimalist Baker
3/4 cup Unsweetened Almond Milk
1 tbsp Lemon Juice
1/2 cup Pumpkin Puree
1 tbsp Butter (melted)
3 tbsp Coconut Palm Sugar
1 tbsp Maple Syrup
1 tsp Vanilla Extract
1 cup Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Pumpkin Pie Spice
1 pinch Salt
1. Combine almond milk and lemon juice in a measuring cup, let sit for five minutes.
2. In a medium sized bowl, combine pumpkin puree, melted butter, coconut palm sugar, maple syrup, and vanilla. Then, add in almond milk/lemon juice mixture, which should look slightly curdled at this point.
3. Next, whisk together whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
4. Add wet ingredients to dry ingredients, and combine well. Let batter rest for 5 – 10 minutes.
5. Heat a large frying pan or griddle over medium/medium-low heat. Spray cooking surface with non-stick spray. Pour batter in 1/4 cup measurements onto surface. Cook for 2 – 3 minutes until bubbles appear in the middle, then flip. Cook for 1 – 2 minutes on the other side, then plate.
6. Serve with butter and maple syrup. And bacon. If you’re lucky.