Entries in Bread (8)
Well fall has finally arrived and the days have gotten noticeably cooler. As much as I love autumn it's still sad to say goodbye to summer. It's hard to believe that it is over. *Le sigh*
On the other hand I kind of like the cooler temperatures for sleeping. It wasn't the best year in my garden for tomatoes; they had a slow start and took a long time ripening. The plants have finally fallen from the frost we had a few nights ago. Peppers were fantastic, even though they didn't grow very big.
It's that time of year again. Time to open my first can of pure pumpkin.... today we're talking about pancakes.
There are some recipes that you always come back to, and these pumpkin spice pancakes are one of them.
Pancakes don't happen nearly as often as I'd like in our house, but when they do it's magical. After-all, breakfast is my favourite meal of the day.
Pumpkin Spice Pancakes serves 2-3 (6 pancakes)
- 1 cup whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup pumpkin puree (I used pure canned)
- 1 egg
- 2 tbsp coconut oil, melted (or melted butter)
- 1 tbsp maple syrup
- 1/2 cup 2% milk
- Combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and clove. Set aside.
- In a separate bowl, whisk together pumpkin puree, egg, oil, maple syrup, and milk until very well blended.
- With a rubber spatula, fold wet mixture into dry mixture. Add a touch more milk if the batter is too thick to pour.
- Heat a skillet (or griddle) over medium heat. When skillet is hot, pour 1/4 cup of batter into the pan.
- Cook 3 minutes until bubbles begin to form, then flip and cook for another 2-3 minutes until cooked through.
- Serve with maple syrup and cinnamon, or your favourite toppings. Maybe even a smear of maple cinnamon almond butter.
With honey and cinnamon. Yes! That would have been a very long title wouldn't it?
Sure there's always the classic PB+J but I'm a bit of a sucker for this one. Although to honest with you, if it's got nut butter on it or in it I'll love it.
This is a childhood favourite with a few additions.
1. Cinnamon (one of the best spices ever!)
2. Honey (local of course)
...not just any honey either...creamed honey! The texture is just so smooth and silky it puts this sandwich over the top.
Of course there is no wrong way to make a peanut butter sandwich. Whether you like it crunchy or smooth (hey peanut butter choice is a very personal issue), let's just get one thing straight; don't be stingy with it. Am I right? This sandwich is all about the balance of flavor and texture. Two tablespoons will do the job well.
You can have it for breakfast or lunch. Take it on a hike. On thing is for certain... if you have a peanut butter craving, this will cure it.
Are you getting hungry yet?
PB + Banana Sandwich with Cinnamon & Honey (gluten free option) serves 1
- 2 slices whole grain bread (or GF bread)
- 2 tbsp smooth natural peanut butter
- 1 tbsp unpasturized creamed honey
- 1/2 ripe banana
- ground cinnamon for sprinkling
- Spread peanut butter evenly on both slices of bread. Gently spread creamed honey over the peanut butter of one slice of bread.
- Slice banana in 3/4-inch slices and place on the other piece of bread with peanut butter. Make sure the banana slices are close together and completely cover the slice of bread.
- Sprinkle both sides well with cinnamon. Place the slices togeter, cut and serve.
*Tip* This is also great toasted up in a panini press or grill.
I think it's effectively cold enough now that it's time to break out the pumpkin.