I know that most of us are trying to soak in the last few days of Summer, but I am so excited for pumpkin everything – so once September hit, I decided it was time to start experimenting in the kitchen, so that I could have my brunch stuff perfected by the time everyone else was in full Fall mode.
I really was going to wait to share these, until everyone else’s seasonal excitement caught up to mine, but I just couldn’t!
If you’re like me, every trip to Starbucks is an internal fight to resist a Pumpkin Spice Latte, pumpkin bread, pummpkkkinnnnn eryyyyythang. Instead of giving in this early in the season, I decided to create my own pancake version. Warning; if you don’t like coffee flavor, skip the coffee step in this recipe and just enjoy some regular pumpkin pancakes (still delish!) because you can definitely taste the java!
Here’s what you’ll need (serves 2 people, 4 silver dollar sized pancakes each):
- 1/2 cup canned pumpkin puree (not the pie filling)
- 1/2 cup whole wheat flour
- 1 cup 0% plain greek yogurt (vanilla would be amazing too, but it will increase your calorie/sugar intake!)
- 1 teaspoon pure coffee extract
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
Mix all of the above ingredients wells and allow to sit for 5 minutes before cooking. Spray skillet with coconut oil and make pancakes – cooking about 2 minutes on each side over medium heat until cooked through.
Hubby opted for the syrup, and requested dark chocolate chips in his half.
I tried out a new coconut spread that was amazing!
Next weekend, my goal is to re-create these with a clean, coconut whipped cream – stay tuned! Happy September!