Posted on

PUMPKIN PANCAKES: How to make perfect pancakes.

Pumpkin Pancakes

PERFECT PUMPKIN PANCAKES: When the leaves start to turn colors and there’s a little chill in the air, who doesn’t think of pumpkins. This recipe is great for fall or any season. Start the day with some healthy wonderful tasting plant-based pancakes. I had a basic recipe but wanted to tweak it so that we could make the PERFECT pancake. So the new revised recipe is below. And below that are step-by-step PIX so that, you too, can make the PERFECT PANCAKES.

Pumpkin Pancakes Recipe:
Serves: 8-10 medium (4 1/2 inch diameter pancakes) || Prep Time: 15 minutes || Cook Time: 15 minutes

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup whole white wheat flour
  • 1 tablespoon flax seed meal
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup non-dairy almond milk (shake container)
  • 1/2 cup pumpkin puree (Farmer’s Market Organic Pumpkin)
  • 3 tablespoon aquafaba (chick pea brine)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 medium lemon (juice only)
  • Options: Maple Syrup, nuts and fruit

Cooking Directions:
Combine first six dry ingredients – flours, flax seed meal, baking soda and spices in a medium bowl. In a small bowl, combine six liquid ingredients and mix well. Pour the liquid ingredients into the dry ingredients and mix for about 60-90 seconds until it becomes a thick batter. Do NOT over-mix or the pancakes will fall flat, ask me how I know.

Let the batter settle for about 10 minutes before cooking. In the meantime, preheat a non-stick skillet on medium-high until droplets of water bounce on the skillet surface.

After the batter has rested and the skillet it hot, add batter with a ladle to the hot skillet. When bubbles form on top of the batter, check the underside of the pancake with a spatula to see when it has lightly browned, then flip over and cook the underside. It will take about 30 -60 seconds for each pancake to cook.

Flip the finished pancake onto a plate, top with fruits and/or nuts and drizzle a bit of maple syrup over the pancakes. Yum, happy healthy eating!

A stack of delicious pumpkin pancakes with maple syrup and walnuts.
A stack of delicious pumpkin pancakes with maple syrup and walnuts. This recipe batter made 10 pancakes. Can I eat the whole thing!
Pumpkin Pancake ingredients.
Ingredients to make Pumpkin Pancakes…really easy.
The recipe makes a thick batter, let it settle for 10 minutes.
The recipe makes a thick batter, let it settle for 10 minutes.
Pre-heat a non-stick skillet, no need for oil. Heat until drops of water bubble up on the skillet.
Pre-heat a non-stick skillet (no need to use oil). Heat until drops of water dropped onto the skillet bottom bubble up.
The batter has rested and the skillet is hot. Tom drops the batter with a ladle onto the skillet.
The batter has rested and the skillet is hot. With a ladle, Tom drops the batter onto the skillet.
When the batter starts to bubble up, check the bottom until each pancakes is lightly browned.
When the batter starts to bubble up, check the bottom until each pancakes is lightly browned. Then flip it.
Cook the underside until browned.
Cook the underside until browned.
Lightly pat the pancake with a spatula so that it cooks in the center.
Lightly pat the pancake with a spatula so that it cooks in the center. When each is done, flip onto a plate. Tom is the best pancake maker, now you can follow my recipe and his tips to make perfect pancakes too.
PUMPKIN PANCAKES with Blueberries, Walnuts and Maple Syrup!
PUMPKIN PANCAKES with Blueberries, Walnuts and Maple Syrup!

ENJOY COACH BJ’S
PUMPKIN PANCAKES!

Posted on

Blueberry Pancakes – A Saturday Morning Breakfast

BLUEBERRY PANCAKES

Tom makes beautiful plant-based blueberry pancakes once in awhile on a Saturday morning. I am truly thankful for his cooking skills. These pancakes are made from whole foods – light and sooo tasty with an added benefit of being nutritious. Top with blueberries or your favorite fruit and nuts. Add a small amount of maple syrup, however not quite as much as  pictured in my iconic pancake image…haha!

PANCAKES ON THE GRIDDLE
PANCAKES ON THE GRIDDLE: Pour a spoonful of batter on the hot griddle.

Pancakes on the griddle
PANCAKES ON THE GRIDDLE: Cook pancakes until bubbly on top, then turn over.

BLUEBERRIES
FRESH BLUEBERRIES

MAPLE SYRUP
MAPLE SYRUP: Beautiful highlights from maple syrup.

BLUEBERRY PANCAKES
BLUEBERRY PANCAKES

Are you getting hungry yet! Oh one more thing, Tom makes steamed yellow potatoes and onions to go along with the pancakes.

BREAKFAST POTATOES
BREAKFAST POTATOES: Yellow potatoes and onions sauteed and steamed.

What a Saturday morning treat!

BASIC PANCAKE RECIPE
These pancakes will get your day off to a good start!

Serves 4
1/2 cup (less 3 tablespoons) white whole wheat flour
1/2 cup whole wheat pastry flour
3 tablespoons arrowroot
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup almond milk
1 whole banana preferably ripe, mash
1 tablespoon flax seed meal
1/4 cup aqua faba (garbanzo beans brine)
2 tablespoons raisins
Optional: Add nuts and/or fruit to the batter or use as toppings 

 

In a medium bowl, mash the banana with a fork, then add all other ingredients. Mix these ingredients until thoroughly combined, do not over mix. Let the batter settle for about 10 minutes. Heat a non-stick skillet on medium-high until droplets of water bounce on the skillet surface. Add batter to hot skillet and when bubbles appear on top of the batter, flip the pancake over to complete cooking. About 60 seconds per pancake.

Nutritional Facts: Per Serving, 189 Calories From Fat 19, Total Fat  4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 166mg, Total Carbohydrate 37g, Dietary Fiber 5g, Sugars 8g, Protein 4g   

Try making these easy pancakes, see if you love them as much as we do. HAVE A GOOD DAY!