Pumpkin Pancakes, Toasted Figs and Warm Maple Syrup

It’s officially fall in Salt Lake City. The temperature is dropping, intermittent rain storms are (trying) to set-in and the Wasatch is sprinkled with the first snow. It’s one of my favorite times of the year; ¬†especially this year. With the frost in the valley holding off for just a little bit longer, I can enjoy tomatoes (Farmer’s Market food obsession number one) with squash (Fall food obsession number one). Now I know this summer has been filled with zucchini, patty pans, and summer squash, but there is something about spaghetti squash, butternut squash and pumpkin that are so much tastier, versatile and comforting than their summer buddies! The possibilities are endless; shall we have Paleo Spaghetti Carbonara tonight or butternut squash soup? How about some pumpkin souffle? Or just keep it completely OG with some pumpkin pie? So many choices…..

 

I’ve been dreaming of a pumpkin themed breakfast since Starbuck’s brought back their Pumpkin Spice Latte. Sadly, those lattes are a world of trouble for me; dairy, sugar, way more caffeine than I normally consume in a week. No, I would have to get my early-fall morning pumpkin fix some other way.

 

Pumpkin Pancakes (and you can call these Paleo if you want to brag about it)

 

What You’ll Need:

One Small Mixing bowl

One Large Mixing Bowl

Mixing Spoon

Measuring cup

Measuring Spoon

Frying pan

Spatula

Baking Sheet

 

Ingredients:

1 cup pumpkin puree, you should really make it yourself, but you can buy it

1/4 cup almond meal

2 eggs

1/4 cup chia seed/flax seed mix

3 tablespoons almond milk

1 teaspoon nutmeg

1 teaspoon allspice

1 tablespoon cinnamon

1 tablespoon vanilla

1 teaspoon baking powder

 

Methodology:

Pumpkin Pancakes:

Mix pumpkin, eggs, almond milk, and vanilla in a large mixing bowl.

Mix all dry ingredients in a small mixing bowl

Slowly add the wet ingredients into the dry, and mix well.

 

Preheat the pan on a medium heat before adding the pancake better, allowing the coconut oil to melt.( Try not to eat the coconut oil with a spoon.( I’ve been failing at that lately. ))

 

Add batter to the pan and allow them to cook for a couple minutes on each side. This will vary slightly depending on temperature of the pan, but air pockets should be bubbling and bursting throughout the pancake before you flip it!

 

Toasted Figs:

Preheat the oven to 350 degrees, roast for about 20 minutes, or until you can’t wait anymore!

Serve on top of the pancakes with a slight drizzle of maple syrup. Or with cheese, or honey, or rosemary and salt…… Did I mention that I also love figs?

 

 

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