Saturday morning called for a creative breakfast. I have been eating pretty healthy for a few weeks – high protein, lower carb, lots of veggies etc. and I felt the need for a carb loading day.
I woke up thinking about pancakes. I LOVE the Einkorn pancake mix that I have. It makes a nutty yet fluffy AND nutritious pancake. Einkorn is a really interesting “ancient grain” or as I say “wheat before science messed it up”.
I was going to just throw a ripe banana in the mix and call it a breakfast, but then I saw a pumpkin spice ad for something and decided to spice things up a bit.
The end result was a drool-worthy, pumpkin pie flavored pancake with a slightly custard-like interior. You gotta try it.
Note: I do not know how it would turn out with any other pancake mix.
Recipe for Vicki’s Pumpkin Spiced Einkorn Pancakes
While you are prepping the pancakes, toast some chopped pecans. I use about a cup. When they are toasty, turn off heat and sprinkle with salt and a drizzle of maple syrup. I also added a smidge of butter.
Make sure they don’t burn!
Mix up a batch of the Young Living Einkorn Pancake Mix per the instructions on box. I tossed everything in my blender to make it easy.
3-4 heaping tablespoons canned pumpkin
1/2 t. cinnamon
1/2 t. ginger
1 DROP nutmeg essential oil
Optional – a ripe banana and 1 tsp molasses – I did use these today and to be honest, I could do without the slight banana flavor but I needed to use that last ripe one so I tossed it in.
Cook low and slow on a lightly oiled skillet/griddle. Flip when they bubble, just like a regular pancake. They might have a custard-like interior because of the high moisture content of the ingredients.
Top with the pecans and a drizzle of pure maple syrup. Or whipped cream if you are feeling fancy 😀
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A 2 pound box of the pancake and waffle mix is $13.82 retail, or $10.50 wholesale. (plus tax and shipping)