Pumpkin Pancake Recipe

While this is not the healthiest recipe, I made these back in the fall and never blogged the recipe so I thought I would share. Considering this is from the fall, it is also apparent that I have not been doing a good job in general of blogging lately! I know excuses are just excuses, but I have been extremely busy with school and preparing for the GRE which I took just this morning! Yay! 

I will now, hopefully, have a lot more time to post more frequently! Let me know if there is anything specific you would like me to blog about; otherwise, I have a lot of ideas I'm excited to share with you all. 

Now, back to the recipe! For this recipe you will need the following: 

Ingredients:

• 3/4 cup Pancake Mix (I used Arrowhead Mills Multigrain Pancake & Waffle Mix)
• About 1/2 tsp cinnamon or to taste
• 1 tbsp grapeseed oil
• 1/4 cup almond milk
• 1/4  cup and 2 tbsp pumpkin spice coconut milk
• 1 tsp vanilla extract (optional)
• 1/4 cup fresh berries or 1/4 cup chopped nuts (optional, I served my fresh berries on top of my pancakes)

As usual, I created this recipe on the spot and didn't measure out my ingredients exactly so keep in mind that my measurements are approximate!

Directions:

• Stir all ingredients together until there are no lumps. Do not over stir!
• Preheat pan lightly oiled with grapeseed oil, and cook pancakes, flipping when edges get crusty and you can see bubbles forming on top. 
• I used a slight amount of organic blue agave syrup on top or you can eat these plain.
• Serve and enjoy!