Pumpkin Pancakes

I always struggle when I go to brunch. Do I want pancakes or an omelette? The grass is always greener once I’ve ordered but 9 times out of 10 I order the omelette over the pancakes and then regret my decision immediately. I do, however, love making pancakes at home. 9 times out of 10, I always make pancakes when I’m at home and never regret my decision.

Here’s a fun recipe that I like if I have the ingredients on hand.

Pumpkin blueberry pancakes

1 1/2 cups of Bob’s Red Mill Gluten Free pancake mix
1 cup of almond milk
1 large egg
1 tbsp of vegetable oil
1/2 can of pumpkin puree
1 tbsp of cinnamon (or more – it’s my favorite spice so I pack it on whenever I can) *also revs up the metabolism(WIN. WIN.)
1 cup of blueberries

Mix all of the ingredients in a medium size bowl except the blueberries. The mix will not be runny but don’t worry, that’s how it is supposed to look. Heat a pan with a tsp of butter (just enough to coat the pan). Place a 1/2 a cup of mix in the pan and then sprinkle blueberries on top. Wait to flip until you see the top of the mixture start to bubble. Cook for  2 minutes on the other side and plate to the side. Repeat!

Finish with a dash of cinnamon and some maple syrup and enjoy!

photo (2)
This mix makes around 8 pancakes.



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