Gingerbread Pumpkin Pancakes

It has been relatively quiet on the blog as of late.  We officially sold our Colorado house on October 10th and moved into our new Utah house on the same day.  Unpacking with three adventurous boys is no easy task… let me tell you.  Big thanks go to all of those who have helped move heavy boxes, wash our laundry, fix doorbells, and find serenity amongst the chaos.  Moving is hard work.   Meanwhile, I have tried to create some form of food in the kitchen besides peanut butter sandwiches and scrambled eggs…  I think we are still a couple days away from full-blown-cooking.  I still have five bags of clothes to unpack, piano screws to locate, and a garage to clean.  I keep reminding myself that it took six months to pack everything.

 

I miss cooking.  Especially now that the weather is turning cold and pumpkin season has officially begun.  Does anyone else love pumpkins?  Pumpkin bread, pudding, cake, pancakes, seeds… you can never have too much pumpkin in your diet.  Pumpkins are loaded with important antioxidants, fiber, potassium, zinc and beta-carotene – thus enhancing the overall health of the body.   The beta-carotene found within a pumpkin is instantly converted to vitamin A by the body.  Vitamin A protects the body from various diseases, degenerative aspects of aging, heart disease, and certain kinds of cancer.  Furthermore, pumpkins encourage healthy bowels, decrease inflammation, reduce the risk of macular degeneration, reduce the risk of hypertension, boost the immune system and improve bone density.  With pumpkins, you can have your cake and eat it too.

 

We made these gingerbread pumpkin pancakes a couple weeks ago and I am still thinking about them.  They were the perfect combination of ginger and pumpkin and my five-year-old wanted to eat nothing but pancakes the day I made them… needless to say, they did not last long.

 

Holiday Pancakes

 

Gingerbread Pumpkin Pancakes

2 cups wheat flour
1/4 cup sucanat
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
4 large eggs (organic if possible) or 2 chia egg substitutes
6 tablespoons organic butter/earth balance
1 to 1 1/2 cup milk  (we used soy milk)
½ cup yogurt (we used plain Greek yogurt)
3 tablespoons unsulfured molasses
1/2 cup pureed pumpkin
pecans (optional)

 

In a large bowl stir together the wheat flour, sucanat, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a second bowl, mix together eggs, butter, milk, yogurt, molasses, and pumpkin until well blended.

 

Place a nonstick electric griddle or frying pan on stove top over medium heat.  When the pan is hot, lightly coat it with butter.  Spoon batter into 1/4 cup portions onto the griddle and gentle spread into rounds.  Cook until pancakes are browned on the bottom and the edges look dry – approximately 2-3 minutes.  Using a spatula, flip the pancake.  Cook until both sides are lightly browned.  Transfer cooked pancakes to baking sheets or a plate and keep warm in the oven (at 200 degrees) or microwave.  Serve with pecans and homemade syrup.

 

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