Pumpkin Pancakes

Good morning and welcome back, weekend! I had a big agenda planned for today of things I wanted to do and accomplish, but earlier this morning when my alarm went off, I decided to just forget it and just be. So while Ross continued sleeping I cuddled up next to him, checking a few blogs and enjoying the cool breeze from our open windows. Knowing how hard Ross works, not only at work, but for me and our lives, I decided to show a simple gesture of appreciation with breakfast in bed. Enter: pumpkin pancakes.

This was actually a really easy “recipe”. We have a box of Aunt Jemima “Whole Wheat Blend Pancake and Waffle Mix” which was the only whole wheat and vegan pancake mix I found at the store at the time. The directions say to add milk, oil and egg, but I obviously wanted to veganize the pancakes and also decided I didn’t want to add any added fat.

I combined 1 cup of the mix with 1 cup plain almond milk and a half cup of pumpkin puree. I mixed and added pumpkin pie spice and cinnamon to taste (lots for my taste!) and cooked as you would normally cook pancakes. Voila! Easy pumpkin pancakes for a relaxing Saturday morning. The pumpkin wasn’t really that obvious either, it was more apparent in the color if anything. Perfect way to add a little bit of nutrition, less fat, and fun to a holiday-themed breakfast.

Now I’m off to see where my Saturday leads. It’s our last free weekend in November (next weekend I’ll be spending Friday day and night in Orlando, then my sister will be spending the rest of the weekend with us in Gainesville, and then of course there’s Thanksgiving where we’ll be in Alabama). I think we’re just going to clean and organize a bit, hit up the grocery store, relax, do laundry, and see where we end up. I’ll catch up with you tonight, enjoy your Saturday, friends!