Whole Wheat Pumpkin Spice Pancakes

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!

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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.

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(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.

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Whole Wheat Pumpkin Spice Pancakes

Adapted from Minimalist Baker

Serves four

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.

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