Pumpkin Buttermilk Pancakes

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I love all the seasons.  Winter, Spring, Summer, and Fall, but I have to say that I absolutely adore Fall!  The beautiful changing colors of the leaves on the trees, and watching them swirl and twirl to the ground.  Pumpkin lattes, trips to the pumkin patch with our grandchildren, carving pumpkins, the scent of cinnamon, nutmeg and other aromatic spices!  Yes!!  I. Love. Fall.

Tweaking my buttermilk pancake recipe, I made these pumpkin buttermilk pancakes for breakfast this morning.  I think pancakes are one of my favorite breakfast choices (I have a few favorites).

I hope you try these fluffy and light pancakes.  They have maple syrup in the batter, and I recommend pouring some on top too!  Maple syrup and pumpkin go together like peanut butter and jelly.  Yummm!!

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Pancake Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 2 tablespoons brown sugar (28 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1 cup buttermilk (240 grams)
  • 1 cup pumpkin puree (120 grams)
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 tsp. pure vanilla extract
  • 3 tablespoons unsalted butter, melted (43 grams)

Instructions:

Whisk, first, six (dry) ingredients together in a large bowl.

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Whisk together buttermilk, egg, maple syrup, vanilla and melted butter in measuring cup or bowl.

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Add wet ingredients along with the pumpkin puree to the dry ingredients.  Mix until incorporated.  Don’t overmix!

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Heat skillet or nonstick pan over medium/high heat.  Add butter or oil and allow to heat.  Lower heat to medium.  Add 1/4 cup of the batter to the pan and allow the pancakes to cook until golden in color (the pancakes will bubble as they cook).  Flip pancakes and allow to cook for another minute.  Remove from pan and place on a platter.  Place in a warm oven (170° F) to keep warm until all the pancakes are cooked.

Serve while warm with butter, maple syrup, and toasted pepitas (or your topping of choice).  Enjoy!!

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I hope you make these delicious pancakes, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

Baked Oatmeal with Zucchini

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I love this time of year when zucchini is in season and there is an abundance.

I am a huge fan of zucchini bread, and this baked oatmeal will curb some of the cravings without any guilt.

Ingredients:

  • 2 cups gluten free old fashioned rolled oats
  • 1/2 cup chopped walnuts (I like to toast mine, but it isn’t necessary)
  • 3 1/2 tablespoons pure maple syrup
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 3/4  cups almond milk
  • 1 tablespoon flaxseed (or you can use 1 large egg)
  • 2 tablespoons  refined coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • 1 medium size zucchini, grated

Instructions:

Preheat the oven to 375°F.

Spray 2 quart baking dish with cooking spray.

In a large bowl, mix together the oats,  1/4 cup walnuts, baking powder, cinnamon, and salt.

Add in the milk, maple syrup, flaxseed, coconut oil, vanilla and grated zucchini. Stir well to combine.

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Pour oatmeal mixture into the prepared baking dish.

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Scatter additional 1/4 cup of walnuts on top (optional).

Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes.

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I like to drizzle almond butter (with a little warmed almond milk whisked in) over the top.  It also tastes good with almond milk and maple syrup.  You can get creative and top it with whatever you like, or nothing at all:).

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I hope you make this amazing baked oatmeal, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures!