Fall is here and while I’m slightly in denial because of recent 90 degree days here in Pittsburgh, there’s no denying that Pumpkin Spice has made it’s grand return to the foodie scene.
Here’s my quick & tasty contribution to Fall flavours.
1 cup Annie’s Organic Pancake Mix
1 cup pumpkin purée
1 tbsp homemade vanilla extract – MY RECIPE HERE
2 tbsp homemade pumpkin spice – MY RECIPE HERE
1/4 cup carob chips
Water as directed
5 oz soft tofu
1/2 cup aquafaba
1 tbsp liquid stevia
1 tsp ginger powder
2 tbsp maple syrup
1/4 cup water
1 cup oats
1/8 cup pumpkin seeds
1 tbsp cinnamon
1 tbsp coconut oil
1 tsp maple syrup
Cakes: Mix pancake batter powder with all wet ingredients, slowly adding lukewarm water until batter consistency is thick on the VERGE of runny….set aside. Once toppings are created heat pan to medium/medium-low temps and pour out 3″ pancakes & drop in carob chips. Allow to bubble on one side, then flip.
Cream: Place all cream ingredients in hand blending vessel OR small mixer and mix for 2-5 minutes to achieve whipped topping consistency. Variance will be noted on kitchen temperature as related to aquafaba.
Granola: In pan on medium low heat add coconut oil with maple syrup & mix, add oats and toast for 3-5 minutes and at last moments add pumpkin seeds and toast for 1 minute or so. Sprinkle with cinnamon at very end.
Lastly, top pancakes with cream & sprinkle with spiced oat mix.
Makes approximately twelve 3″ pancakes.
Food Medicine Fact: Pumpkin
- The potassium contained within pumpkins can have a positive effect on blood pressure.
- The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
- Avoid canned pumpkin pie mix, as it typically contains added sugars and syrups.
- Uncut pumpkins should be stored in a cool, dark place for up to 2 months.
- Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.