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Archive for the ‘breakfast’ Category

Pumpkin Pancakes!

I’ve had this recipe in my binder for a couple of years, always meaning to try it, but never thinking of it when I have the pumpkin on hand. Finally, I thought ahead of time to pull some pumpkin out of the freezer, letting it thaw out overnight in time¬†for breakfast the next morning. It was worth the effort. Of course, the easy thing to do would be to keep canned pumpkin on hand. ūüôā

I couldn’t resist making several changes to the original recipe which were good, but definitely resulted in a fluffier, thicker pancake. If you prefer the more traditional thin style, use all milk– no buttermilk. Also, my pumpkin was unusually dry, and unless your pumpkin¬†is also, the result will probably be a little thinner.

Pumpkin Pancakes

1 c. flour

1 1/2 c. whole wheat flour

1/4 c. sucanat

4 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1 c. milk

1 c. buttermilk

1 1/4 c. canned pumpkin

1/4 c. melted butter

2 eggs

Beat the liquids together and stir in the melted butter. Mix dry ingredients in a separate bowl, and then add to liquids. Stir briefly, just until incorporated, but still lumpy. Drop on to hot griddle, cook first side, flip on to second side and remove once middle feels springy when gently pressed. Serve with butter and maple syrup.

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Soaked Oatmeal

While some say soaking¬†the oats overnight¬†makes the nutrients more easily absorbed, and others insist this step is totally unnecessary, it can not be denied that the soaking step in this oatmeal makes for one delicious batch of oatmeal.¬†Healthier or not, I’ve found it to be much more palatible and convenient! This easy method of soaking the oats the night before, makes cooking time in the morning almost as fast as instant oatmeal!

In a medium sixed container, mix:

1 1/2 cups rolled or quick oats(I like quick!)

1 1/2 cups water(or enough to just cover)

1 Tbsp. kefir

1/8 cup fresh milled whole wheat flour

1-2 Tbsp. ground nuts(for added protein, optional)

Stir to combine and cover. The next morning, heat 1 1/4 cups of water to a boil, add soaked oat mixture. Simmer 5 min for rolled oats, or just until heated if using quick oats!

Serve with butter, honey or maple syrup, and milk.

 

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