Happy Thanksgiving! I hope you had a wonderfully thankful (emphasis on FULL) day with family and friends. Or, if you just relaxed at home like we did (and have been all week), I hope you made yourself something wonderful and allowed your body to thank you for all the good food you put into it every day.
To begin my Thanksgiving celebration, I attempted to participate in my first Turkey Trot. However…I didn’t quite make it. I wasn’t sure I wanted to run outside this morning because of the cold and the driving time, but I decided to do at the last-minute, which got me out of the house a little bit later than I should have. Couple that with slow holiday traffic and no idea where the check-in site was located, and, well, I missed it. Damn.
Since I was out-of-town, I went ahead and picked up some groceries before heading home and hopping on the treadmill. (While I was gone, and then on the treadmill, Mr. M set up our new surround sound, which he bought while I was at work, and he was on vacation. Surprise, honey! ) After the treadmill, I made myself a new treat – pumpkin pancakes.
Before I share my recipe, I have to confess something…today was the first time I’ve ever made pancakes. Why haven’t I made pancakes before today? Because. Is that a good enough answer? Ha ha. Honestly, pancakes aren’t my favorite food. Some of you probably can’t comprehend this; pancakes seem to be VERY popular. But, typically, I only have pancakes about once a year – even back in the day when I could order one at a traditional restaurant. So, today was my annual pancake feasting.
I searched the net for a couple of days looking for a good first-time recipe, and believe me, it was a VERY difficult choice! Since I knew I’d be the only one eating them, I needed a recipe that didn’t make very many pancakes. That disqualified a bunch of the recipes I found. And I knew I wanted to make pumpkin (duh, it’s Thanksgiving), and since I’m new to this, I didn’t want to have to alter too much. Oh, and I wanted an oil-free recipe. As you can see, the field was narrowing. But I found one!
1/3 c oat flour
1/2 c pumpkin puree
1/4 c non-dairy milk
1/2 – 1 tsp baking powder
1 tsp vanilla extract
1/2 – 1 tsp each cinnamon and pumpkin pie spice
2 pks stevia (or 2 TBSP sugar)
Mix everything until well combined. Drop by the 1/3 c onto a hot griddle or pan. Cook about 5 minutes on each side or until cooked through.
Top each pancake with Pumpkin Maple Syrup (1/4 c pumpkin puree plus 1 tsp maple syrup, heated 15 seconds in the microwave).
Since I’ve never made pancakes before, I’m not sure what they’re supposed to be like. Mr. M said they were too cakey, but I liked them that way. These are definitely not a light and fluffy pancake. But who wants to feel like they’re eating air? I want something hearty with a lot of mouth feel. Um…creamy, cakey pumpkin. (Insert Homer Simpson drool here.)