Quick And Easy Pumpkin Spice Pancakes. Dig into some fall flavor with these delicious and fluffy pumpkin spiced pancakes. Now, who doesn’t love a good hot cup of pumpkin spiced coffee in the fall? Here I’ve combined those flavors with some rich pureed pumpkin that can be store bought or made at home. These are sure to be a new family favorite. Now you can easily make your own pancake mix at home. But as a busy mom, I’m all about shortcuts! And here I use store bought pancake mix and added in the extra ingredients to give us that flavorful and homemade taste. Less time cooking and more time to cozy up to your family and enjoy an incredible meal together. I hope that you enjoy these fall flavored pancakes. Share your favorite way to eat pumpkin in the comments below!
Quick And Easy Pumpkin Spice Pancakes
Quick And Easy Pumpkin Spice Pancakes
2 1/2 cups pancake mix (I use Krusteaz)
1/2 cup pumpkin puree (You can use two tablespoons if you want a very mild pumpkin taste.)
One teaspoon pure vanilla
2 teaspoons pumpkin pie mix (Recipe below)
Plenty of butter and maple syrup, for serving.
In a large bowl add pancake mix and pumpkin spices. Mix well. Now follow the directions for the pancake mix. Once your pancake batter has been mixed, add vanilla, pumpkin puree and lightly stir until incorporated.
Heat a large skillet or griddle over medium-high heat. Lightly oil and pour pancake batter using a 1/4 measuring cup onto skillet. Let bubbles start to form before flipping and cook until a light golden brown. Remove from heat and repeat with the next batch.
Serve with butter and maple syrup if desired. Yum!
Pumpkin pie spice:
Two teaspoons ground cinnamon
One teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.
My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!
1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))
1 Tbs Ghee (grass fed pure butter)
*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.
I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!
Hi Everyone! I come bearing gifts just in time for the holidays. Gluten-free gifts! The persimmons on our tree in the front yard were completely ripe and ready to picked. Growing up with a Jamaican mommy we would always just eat the persimmons. Now, they kind of tie up my tongue. I wanted to make something with this sweet and succulent fruit that could please everyone. Being that it is the holidays, this yummy sweet and spicy persimmon cookie was the perfect fit for our family. I made these cookies gluten-free simply because my mother in law has become gluten-free recently and a lot of my readers on here have asked for yummy simple gluten free options. I hope you like this recipe. Be sure to comment below. Enjoy!
… and Happy Thanksgiving! I hope you all have a wonderful time with your families.
1/2 Cup of Brown Sugar
1 Stick of Unsalted Butter
1 Organic Egg
1 Cup of Blended Persimmon Pulp (about 4-5 small persimmons)
1 1/4 Cup Gluten-Free Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp of All Spice
Pinch of Salt
1/4 Cup of Chocolate Chips (Optional)
Handful of Chopped Walnuts (Optional)
Optional Lemon Glaze: 2 Tbs Unsalted Butter melted and hot, Juice of half of a lemon and 3 Heaping Tablespoons of Powdered Sugar
Preheat your oven to 375. In a bowl mix brown sugar and room temperature butter together until smooth. Add in the egg and the persimmon pulp and mix until it forms a smooth wet batter. Next, add in all of your dry ingredients and mix well until a thick batter is formed. Drop tablespoons of the batter onto a greased cookie sheet, leaving about 2 inches between each cookie. Bake for about 10-12 mins. Let them completely cool!
I decided to do two batches, one with chocolate chips and one with walnuts and the lemon glaze. They were both absolutely delicious. This is a great cookie to package as a gift or take to a holiday party. It will not disappoint! Enjoy 🙂