Pumpkin Latte Pancakes

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


Dry –

  • 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)

Wet –

  • 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.


PS: Don’t forget to check out our upcoming give-away of Redwood Hill Farm & Green Valley Organics products! Visit the post to leave a comment for a chance to win!



Almond Pancakes – Sunday Morning Breakfasts

Saturday morning I went to the farmers market right at opening to load up for the week and due to being up early, snagged some fresh chicken eggs this week (they sell out early). I came home and puttered around, making cold brewed espresso for the coming week and plotting out menus. Then I got a text from a friend asking if I could head out on a late afternoon hike up near Mt. Rainier. Kirk said go, so I did! I ended up getting home late (for me), well after 9 pm. The boys were happy to have Mommy tuck them in and not long after I went to bed as well.

Want to see where I went?

This morning pancakes sounded great. I indulged and used a couple of my fresh eggs to make grain-free and gluten-free pancakes.

Almond Honey Pancakes


  • 2 large eggs, preferably locally sourced
  • ¼ cup raw honey, preferably locally sourced
  • ¼ cup water
  • 1 Tbsp pure vanilla extract
  • 1½ cups almond meal (I prefer unblanched)
  • 1 Tbsp arrowroot powder
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • Oil, for pan


Heat a large non-stick skillet over medium-low.

Add the eggs, honey, water and vanilla to a high-speed blender. Process on medium until the eggs are mixed. Add in the dry ingredients,  cover and process on high until combined.

Drizzle a little oil in the skillet, drop 1 Tablespoon of batter , about 4 to 6, depending on size of pan. Cook until the bottoms are browned, flip over with a small offset spatula, cook the other side. Transfer to a plate, repeat till done.

Serve with plenty of  maple syrup and blueberries!

Makes about 15 to 16, serving 3 to 4.


A Vegan Kind of Morning: Sausage Patties & Pancakes

I was feeling the other night that we needed a hearty breakfast. Maybe I was having an oatmeal burnout temporarily (since we eat that most mornings). So I set out to make vegan sausage with ingredients that we can eat – rather than the scary list you see in refrigerated and frozen commercially made patties (read them, it is scary). A lot of vegan sausage patties call for rice but why not quinoa? It is rich in protein and it adapts to most flavors. My hunch was right and the patties came out great! They had a nice testure, great taste and very filling! The quinoa was the perfect canvas for all the herbs and spices. And nary any soy found in this patty! And I managed to still cram some oaty goodness in them as well…..

And then I got up and wandered down to the kitchen and saw one of the berry thieves in our yard:

The robin happily munched away on a ripe strawberry, eating about half and then flew off with the rest.

I am OK with that…I feel my garden is as much theirs as it is mine. If I can provide a safe haven for birds my job has been well done.

Vegan Sausage Patties


  • ½ cup quinoa
  • 1 cup water
  • ¾ cup old-fashioned oats
  • 2 Tbsp white whole wheat flour
  • 1 Tbsp nutritional yeast
  • 1 tsp rubbed sage
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes
  • ¼ tsp dried thyme
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground black pepper
  • 2 Tbsp sunflower oil
  • 1½ Tbsp lower sodium soy sauce
  • 1 Tbsp pure maple syrup
  • 1 Tbsp flaxseed meal + 3 Tbsp water


Rinse the quinoa in a fine mesh strainer, add to a small saucepan with the water. Bring to a boil, cover and turn to medium-low. Simmer for 15 minutes, set aside for 5 minutes. Fluff up and let cool a bit.

Grind the oats in a food processor, add the quinoa and the remaining ingredients, process until mixed. Divide into 9 balls, using a 3-Tablespoon Disher. Flatten the balls into patties, set on a parchment paper lined plate or cookie sheet. Cover with plastic wrap and refrigerate overnight. Take out and let warm up for 30 minutes, then heat a large skillet over medium (use a regular skillet, not non-stick). Spread a liberal amount of oil in the pan, add half of the patties and cook for about 3 minutes on each side, until crispy.

Makes 9 patties.

Vegan Pancakes


  • 1¼ cups white whole wheat flour
  • 2 Tbsp maple sugar
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice blend
  • ½ tsp fine sea salt
  • 1¼ cups unsweetened almond or coconut milk
  • 1 Tbsp sunflower oil plus more for skillet


Preheat a large non-stick skillet over medium-high heat.

Add the flour, sugar, baking powder, spices and salt to a large mixing bowl. Add the milk and oil to the center, whisk until just mixed.

Add a small amount of oil to the skillet, turn down to medium and drop small ladles of the batter (about ¼ cup or so). When the edges are dry and the bottom is golden flip over, cook until browned on the other side. Repeat till done (I cooked 3 at a time to make flipping easier)

Makes about 9 to 10 pancakes.

Breakfast serves 3 hungry adults or 4 smaller appetites – or 2 adults and 2 kids.


Blueberry Muffin Pancakes

So imagine the fluffy innards of a blueberry muffin but made in a skillet? Oh yeah, this is worth the time! But first you have to get the blueberries:

Walker is turning into a great picker and he can get the low berries! Although he eats as many as he puts into the bucket 😉

The berries have done well. Without harsh heat this summer, the berries are ripening and not wilting:

He wasn’t happy when he found out that our haul last night wasn’t for him to sit and eat in the back yard (like he normally gets to do). I had plans though! He got the strawberry though….

I tucked the berries in the refrigerator over night (I did not wash them). When I got up this morning I made a batch of skillet pancakes for everyone. I got to use my turkey eggs once again. I am really hooked on them, although I have found the shells are much harder to crack than chicken eggs!

Blueberry Muffin Pancakes


  • 2 cups white whole wheat flour
  • ½ cup organic granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • Zest of 1 lemon
  • 1 cup milk (dairy or non-dairy unsweetened)
  • 1 large egg, preferably locally raised
  • 2 Tbsp sunflower oil
  • 1 tsp pure vanilla extract
  • 1 cup fresh blueberries

Topping –

  • 2 Tbsp organic granulated sugar
  • 2 tsp ground cinnamon

Also –

  • Sunflower oil for cooking
  • Pure maple syrup for topping


Heat a large non-stick skillet over medium heat. Mix the topping together in a small bowl.

Whisk the flour through lemon zest in a large mixing bowl. In a small mixing bowl whisk the milk through vanilla together. Add to the dry, stir till just combined. Fold in the blueberries gently.

Drizzle a bit of oil in the skillet, turn down to medium-low and add ¼ cup scoops of the batter to the pan, 3 to 4 scoops at a time, depending on pan size. Sprinkle some of the topping on each pancake. Cover and cook for 6 minutes. Take off the lid, flip over and cook uncovered for 2 minutes.

Repeat till done. Serve hot with plenty of syrup!

Makes about 11 to 12 pancakes.


Lemon Cottage Cheese Pancakes

Sunday breakfast came and I was craving pancakes. I was considering vegan friendly ones but then I caved and made something more substantial (lets face it…vegan pancakes are not exactly much more than a leavened bread and don’t keep you full for long). Slathered with peanut butter and some maple syrup I happily gave into my craving.

Lemon Cottage Cheese Pancakes


  • 1¾ cups all-purpose buttermilk baking mix (used Trader Joe’s)
  • 1 cup unsweetened almond milk (or favorite milk on hand)
  • ¼ cup Egg Beaters or similar (or 1 egg)
  • ½ cup cottage cheese (used Daisy brand, all natural)
  • Zest of 1 small lemon
  • 1 Tbsp granulated sugar
  • Canola oil for griddle


Preheat the griddle to 350° (medium heat).

Add the baking mix to a large mixing bowl. Whisk the remaining ingredients together in a medium bowl, add to the dry and whisk until just combined.

Lightly oil the griddle and ladle on ¼ cup measures for each pancake. Cook for about 2 minutes and flip over, cook for another 2 minutes. Add a bit more oil for each batch of pancakes.

Makes 10-12 pancakes.


Spiced Pumpkin Pancakes – Perfect For Fall!

I adapted a recipe I had seen in the newest issue of Health Magazine, and was very happy with it (I think it was page 61). I did double the recipe so it would feed the 4 of us. Easy and no added oil to the batter or eggs! Although it was very hard to not crave bacon with these pancakes….sigh!

Spiced Pumpkin Pancakes


  • 2 cups pancake or baking mix (I used Trader Joe’s buttermilk multipurpose mix)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 2 cups cold water
  • 2/3 cup canned pumpkin purée
  • Oil for pan
  • Pure maple syrup for topping


Preheat a non-stick griddle or large skillet over medium heat.

In a large mixing bowl whisk the baking mix and spices together. In a medium mixing bowl whisk the water and pumpkin till smooth. Add the wet to the dry, whisk until just combined (small lumps are OK).

Pour a small amount of canola or vegetable oil onto the skillet, wipe off most of it with a paper towel (reserve the towel for use between batches). Add ¼ of batter for each pancake onto the hot pan and cook for 2 minutes, flip and cook for 2 more minutes. Repeat till done. If making all the pancakes and then serving stash them on a cooling rack in an oven on low.

Serve liberally drizzled with maple syrup.

Makes about 14 pancakes.


Bacon Pancakes

Sunday morning means pancakes to me – especially so if it is frosty outside!

I was lazy and used Krusteaz pancake mix (the add milk-eggs-oil kind). Sometimes it is just easier to grab a box and add in the good stuff 😉

I had a bag of shelf stable crumbled bacon left over from my cooking presentation this week so I got to thinking… would be tasty added to pancakes. And it was. I added in about a 1/4 cup to the pancake mix (made a double batch of pancakes).

Whipped up the pancakes, cooked them on the griddle and plated up with maple syrup and some peaches.

Now…off to figure out my day!


Granola Pancakes

I made up a batch of these tasty pancakes for breakfast this morning. Kind of cool to get to eat granola – it has been 9 months since I have had any (I have braces). The granola is small so kids won’t notice it 😉 You can use whatever flavor you like – I used Gingersnap with Cashews.

Granola Pancakes

Dry Ingredients:

1 1/2 cups all purpose flour

3/4 cup granola

2 Tbsp white sugar

1 Tbsp baking powder

3/4 tsp ground cinnamon

1/4 tsp kosher or sea salt

Wet Ingredients:

1 cup + 2 Tbsp low fat milk

3/4 cup egg substitute or 3 egg whites

2 Tbsp vegetable oil


Heat your griddle to 350*.

Whirl the granola in a blender or mini chopper to make small. Put all the dry ingredients, including granola into a large bowl. Mix up the wet ingredients and add to the dry. Using a whisk, mix until just blended.

Lightly grease the skillet with a small amount of oil for each batch (assuming you are using a non-stick griddle). Ladle the batter onto the griddle using a 1/4 cup measuring cup. Cook until bubbles start forming and the underside is golden brown. Flip and cook till golden brown on the other side.

Serve with organic peanut butter and real maple syrup!

Makes 12 pancakes. Any leftovers freeze well for busy morning breakfasts.

Granola Pancakes

Granola Pancakes


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