I love election days.
I'm allowed this one day, each year, to wear my awesome feminist voting T-shirt. I've rocked this shirt for my first 8 years as a voting citizen, and I certainly hope I'm still donning it on election day when I'm 55 years old.
I know: I'm a total nerd. But I'm okay with that.
As an adult, I now have one more reason to love election days: a day off work! Election day is a University holiday here, so Adam and I have the day off to galavant around town and have some work-free fun.
To celebrate our mid-week holiday, Pumpkin-Pecan Pancakes were in order. Holy Moly these puppies were good. I enjoyed mine with a little maple syrup, but I imagine a dollop of pumpkin butter would be equally as tasty if you have some on hand.
Similar to the other P-cakes we make, these guys are dense, filling, and virtually fat free (well, they're completely fat free if you omit the pecans). We don't mess around with the "light n' fluffy" pancake business around here. It's a fiber-licious breakfast world at our kitchen table.
Pumpkin Pecan Pancakes
(adapted from Nava Atlas' recipe in The Vegetarian Family Cookbook)
Good morning, Autumn sunshine! Nothing beats spiced pumpkin-pecan pancakes on a cool November morning. With flax seed, pecans, and pumpkin puree, these hot-cakes are a nutritional powerhouse in the breakfast world.
- 1 - 1/3 cups unbleached all-purpose flour (you can sub in part whole wheat flour )desired)
- 1 tsp. baking powder
- 2/3 tsp. baking soda
- 2 TBSP ground flaxseed
- 1 cup non-fat vanilla yogurt
- 1 cup pumpkin puree
- about 1 TBSP cinnamon (yep, it's a lot! you can add your cinnamon to taste)
- a sprinkling of nutmeg
- 1/2 cup chopped, toasted pecans
1) Combine dry ingredients in a large bowl. Gently fold in wet ingredients until just combined. Stir in chopped pecans
2) Heat griddle to 350 degrees and coat well with cooking spray. Pour pancake batter on griddle (each pancake was about 1/3 cup of batter). Cook for approximately 4 minutes on each side, or until golden brown.