Labour Day weekend has always been like the end of the year for me. As a teacher, the Monday is comparable to New Years Eve and the first day back at school is my fresh new start.
I usually spend this day with butterflies in my stomach, going through my plans to make sure I get everything right and figuring out what to wear with this changing season.
This year being on maternity leave I finally get to enjoy this weekend worry-free. Waking up early with Emilia I decided to create these delicious pecan pumpkin butter pancakes. They are light and fluffy and oh so delicious!! She enjoyed them just as much (hers were just plain and hardly any sugar).
Every year at this time I head off to Williams Sonoma and purchase a jar of Muirhead Pecan Pumpkin Butter as a sure start to the fall season. I can eat this stuff all day!! I probably shouldn’t, but hey ’tis the season of layering!
Anyways, here is my recipe for these delicious pancakes. I like to note that I also use a waffle iron that comes with pancake plates making the pancakes that much more perfect. Definitely a worthy investment!!!
Pecan Pumpkin Butter Pancakes
- 1 cup of whole wheat flour
- 1 cup of almond milk
- 2 tablespoons of organic sugar
- 2 tablespoons of canola oil
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 large egg
- 1 tablespoon of Muirhead Pecan Pumpkin Butter
Add any toppings you like. Featured in this recipe are: whipped cream with a teaspoon of pecan pumpkin butter, canned peaches and a touch of ground cinnamon.
- In a bowl, whisk together egg, almond milk and oil.
- Add the dry ingredients to the egg mixture.
- Heat a medium size skillet or a pancake griddle and rub with an oiled paper towel.
- Using a ladle, spoon about 2-3 tablespoons of batter, spreading it gently to create the shape.
- Once the mixture starts to bubble and the sides are cooking, flip it gently using a spatula. (1 -2 minutes on each side or when they reach a golden brown state).
- Place a dollop of whipped cream on top and some juice peaches with a sprinkle of cinnamon!
These look absolutely delicious!
Thanks, they were pretty yummy!!