Guys, I am so excited for fall! I can feel the seasons shifting and it is a great feeling. The trees on campus are so beautiful when they change from bright green to faded orange and red. I can’t wait for hot coffee, crisp air, apple picking, and cozy sweaters.
Did I mention I love Halloween? I’m not sure what my costume will be yet, but there definitely will be one since there are multiple Halloween costume events around campus during Halloween. I’m not one for scary movies, but a clever costume is 100% my jam.
Pumpkin is something I’ve had to get used to over the years. I haven’t always been a fan, but in the past year, I have come to love things like pumpkin pancakes, pumpkin lattes, and pumpkin muffins. I also love that you can use pumpkin in sweet and savory foods.
I’m sure you guys want to know about what college life is like for me. I have to be honest, it hasn’t been easy, but I have found some really amazing friends who already feel like family. I’m adjusting well to living in the dorms. My roommate is so sweet and fun to be around. I couldn’t ask for better people in my life. The academics are… as to be expected–incredibly difficult. But, I know that with enough studying, tutoring, and support from my friends, I’ll make it out alive.
Now, back to this amazing recipe! These pancakes are:
Butter and sugar-free
Amazing with melted PB on top!
Man oh man oh man do I want these right now!
- 2 cups whole oat flour or whole wheat flour
- ¼ cup coconut sugar
- 2 Tablespoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups unsweetened almond milk
- ⅔ cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup coconut oil, melted
- optional add-ins: dark chocolate chips, walnuts, chopped pecans
- olive oil (for pan)
- In a large mixing bowl, whisk dry ingredients together.
- In a medium mixing bowl, whisk almond milk, pumpkin, eggs, and vanilla together.
- Melt coconut oil in microwave, then pour into wet ingredients.
- Pour wet ingredients into dry ingredients and whisk until smooth and no lumps of flour remain.
- If desired, pour in add-ins and stir.
- Heat olive oil in a medium non-stick pan over medium heat.
- Once oil is hot, pour heaping ⅓ cup batter into center of pan. Cook until bubbles form, then flip and continue cooking until bottom is cooked through. (should take only a few seconds after flipping)
- Lower heat to medium-low.
- Repeat with remaining batter. (Add olive oil as needed to prevent sticking to pan)
- Serve warm with melted peanut butter or pure maple syrup.