Pumpkin overload yet? Maybe. I don’t think I am quite there yet. I am sure I will roast a few more pumpkins before winter arrives. And in my quest to use up the roasted pumpkin I have we had pancakes for breakfast today.
You don’t have to use Pumpkin VIA in the pancakes, I happened to have a packet in my pantry, it adds a nice punch to the pancakes. Feel free to use instant espresso or instant coffee (my favorite brand of is Medaglia D’Oro.) And unlike many parents…I have no issue with letting my kiddos have a share. Not like coffee has stunted their growth 😉
Pumpkin Latte Pancakes
- 1½ cups whole wheat pastry flour
- 1 Tbsp granulated sugar, preferably organic
- 1 Tbsp brown sugar, packed, preferably organic
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ¾ tsp baking soda
- ¼ tsp kosher salt
- 1 packet Pumpkin VIA or 1 tsp instant espresso (see above)
- 3 egg whites, preferably local
- 1¼ cups unsweetened almond milk, or favorite milk
- ¾ cup pumpkin purée
- ¼ cup cold brewed espresso
- 1 Tbsp unfiltered apple cider vinegar
- 1 tsp pure vanilla extract
Heat a non-stick skillet over medium.
Whisk the dry ingredients together in a medium bowl.
Whisk the wet ingredients together in a large mixing bowl, add the dry and mix.
Drizzle a bit of neutral oil over the skillet, roll to coat. Add the batter by ¼ cup to the skillet. Let cook until bubbles have formed and are breaking, gently flip over and cook for another 1 to 2 minutes on the back. Repeat, adding a small drizzle of oil as needed.
I found sunflower oil and cooking 1 pancake at a time worked best for us.
Makes about 14 pancakes. Serve with fruit and plenty of pure maple syrup – the darker the better.