Pumpkin Spice Pancakes - Autumn Delish!
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3 cups unbrominated flour
1 tbs of nutmeg
2 cups of organic milk
3 eggs - medium brown
1 cup organic greek yogurt (I use Stonyfield)
1 cup pumpkin puree
6 tbs of organic grapeseed oil (plus a little extra to cook with in pan)
3 tbs organic honey
1 tbs of vanilla
Cinnamon Whip Cream
Check out our recipe that was recently in the autumn edition of Green Child Mag. Enjoy!
When creating new recipes, it is easy to keep track on chalk or marker board on your fridge! |
6 tbs of brown sugar
2 tbs of cinnamon
1 tbs of baking powder1 tbs of nutmeg
2 cups of organic milk
3 eggs - medium brown
1 cup organic greek yogurt (I use Stonyfield)
1 cup pumpkin puree
6 tbs of organic grapeseed oil (plus a little extra to cook with in pan)
3 tbs organic honey
1 tbs of vanilla
Mix all of the dry ingredients together.
Mix all of the wet ingredients together. Combine in your mixing bowl
until blended.
Heat iron skillet. Add 2 tbs of grapeseed oil in hot pan. Drop 1/2 cup of batter into pan and flip when
ready.
Serve with organic butter and top with fresh cinnamon whip cream.
Serve with organic butter and top with fresh cinnamon whip cream.
Cinnamon Whip Cream
8oz carton of organic heavy cream
1 teas of cinnamon and a dash of nutmeg
2 teas. of powdered sugar
1 teas of cinnamon and a dash of nutmeg
2 teas. of powdered sugar
Pour the heavy cream into mixing bowl, whip on high until fluffy. Add the cinnamon, dash of nutmeg and 2 teas
of powdered sugar just until blended and serve.
Happy Autumn Lovelies!
Comments
THanks for sharing them in the Holiday Hop of Goodies!
<3 Stephanie @ Life as a Mommy
http://lovemommylife.com/