Recipes

This morning my husband and I were out walking the dogs at Burnaby lake. It was crisp and cool, a great morning for a walk! What better way to end a wonderful morning then to sit down to a plate of delicious pumpkin pancakes with a spoonful of fluffy white whip cream!

 

 

Pumpkin Pancake Recipe

Ingredients:

1 cup milk

1/2 cup almond milk

1 cup pumpkin

1 egg

2 tablespoons vegetable oil

2 tablespoons white vinegar

2 cups flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon ginger powder

1/2 teaspoon salt

 

Directions:

1.) In a bowl, mix the milk, almond milk, pumpkin, egg and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

2.) heat a lightly oiled griddle or frying pan over medium low heat. Scoop the batter onto the pan, using a 1/4 cup for each pancake. Flatten the pancake with the back of a spoon. Brown on booth sides.

3.) Serve with a dollop of fresh whip cream. Enjoy!