I may be jumping the gun here since it’s not quite Fall yet but I have a mild obsession with pumpkin.
I totally cheated by using boxed pancake mix but umm…I don’t care. They were delicious.
- 1 cup pancake mix (I used Aunt Jemima)
- 3/4 cup almond milk (You can use regular milk if you’re into that sort of thing 😉 )
- 1 tablespoon vegetable oil
- 1 egg
- 1/2 cup pumpkin purée
- 1 1/2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- Butter (for cooking the pancakes)
- Whisk together all ingredients (besides the butter)
- Put half a tablespoon of butter on a frying pan on medium heat
- Pour 1/4 cup batter on pan. Cook for about 3 minutes on each side. Makes about 8 pancakes.
Top with maple syrup and enjoy!
How often are things THIS pretty, THIS delicious and THIS healthy?!?
Say hello to my new favorite breakfast.
- 2 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnut pieces (optional)
- 1 cup sliced strawberries
- 1/3 cup chocolate chips
- 2 cups almond milk (you can use regular milk as well if you’d like)
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 banana, cut into 1/2 inch slices
- Preheat oven to 375F
- Spray a 10-1/2 by 7 inch baking dish with non-stick spray
- In a bowl, mix together the oats, brown sugar, baking powder, cinnamon, nutmeg, salt, walnuts, half the strawberries and half the chocolate
- In a separate bowl, whisk the milk, egg, butter and vanilla
- Put the oat mixture in the baking dish
- Arrange the remaining strawberries, chocolate chips and the sliced banana on top
- Pour the milk mixture over. Using a fork, gently poke at the oats to make sure the milk mixture is fully incorporated into the oats
- Bake for 35 minutes
- Dig in! Oh..and it’s super yummy if you eat it while it’s still warm 🙂