Who doesn’t love a good stack of pancakes? Whether it’s for breakfast, lunch or dinner, pancakes are a favorite. Of course it is pumpkin season and I had to create a pumpkin spice version. The chill in the air is here and today I am serving up pumpkin pancakes with almond butter and strawberry jam!
I don’t know about you, but when I make them, I eat them as they come off the pan and rarely wait to plate them up, but that wouldn’t make for a very good photo opportunity so this weekend I was very patient! As I was stacking them, it came to me to spread almond butter and local strawberry jam in between the layers and wow! It pays to be patient, these babies were delicious, packed with protein and the sweet jam flooded me with summer flavors!
The batter was super easy:
1 cup gluten free flour
1 cup almond milk (or other favorite nut milk)
1 Tablespoon baking powder
1 Tablespoon pumpkin spice
Pinch of salt
Combine all ingredients in a large mixing bowl and work with a fork until creamy and smooth
Spoon into a greased (preferably with Earth Balance, for a creamy, buttery taste) hot pan
Wait for bubbles to appear in the batter and flip
When a golden brown crust forms, they are ready
Place cooked pancakes on a plate
Start to stack the cakes as you spread almond butter and jam in between each one
Continue until desired stacking is accomplished
Garnish with fresh almonds and enjoy!
Have you ever waited patiently for a dish you were proud of? I want to hear about it?