Pumpkin Spice Pancakes

Update 06/18/14: The images to this post were accidentally deleted a long time ago, but the recipe is still the same and just as delicious. Soon I will be retaking photos and updating this post. Until then, please continue enjoying!

October is always my favorite month of the year. The only downside is that it always seems to fly by at an alarming pace. I’m coming up on the tail end of my training for this season and boy, am I glad! My body and muscles are so tired that most nights, I’m ready to fall asleep at 8pm!

Needless to say, I haven’t really done much baking during the weeknights. These pancakes were actually whipped up one early Tuesday morning after my run. I didn’t want to come up short on my promise of pumpkin laden foods this fall and of course, was also hungry after my early workout.

Truth be told, this pancake recipe has been a long time coming but it took a while to get it just right and of course, to find the perfect recipe to guide me.

I almost gave up. Ok, not really. I’m not a giver upper. Triathletes don’t give up, even in the kitchen.

Pumpkin Spice Pancakes
adapted from Two Peas & Their Pod
Serves: 4
Time: 15 minutes

1 1/4 C whole wheat flour
2 t pumpkin spice
2 t baking powder
2 T dark brown sugar
1/4 t kosher salt
1/2 C canned pumpkin
1 C almond milk (I used unsweetened)
2 T canola oil
1 t vanilla extract
1 flax egg (1 tbsp ground flax seed + 3 tbsp water)

1. In a small bowl (I used a ramekin), make your flax egg and let sit for 5 minutes.
2. In another large bowl, whisk all your dry ingredients (flour, spice, powder, sugar, salt) and set aside.
3. Using (yet another) medium bowl, mix the remaining wet ingredients. Add the wet ingredients to the dry mix and combine throughly.
4. Prep your skillet on medium-low heat and coat generously with cooking spray. Add about 1/4 C of batter to hot skillet, cooking for 3-4 minutes or until bubbles start appearing.
5. Flip and cook on the other side for about 2 minutes. Enjoy!

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