Recipe #2! Anyone who knows me at all is aware of the Brooke fun fact that as of late, pancakes has become one of my most sought after and coveted items to eat. Obsession may be an even better word choice. Ive even heard the word “addiction” thrown around among friends once or twice. Just to be clear: I. Love. Pancakes.
I imagine the beginnings of this love affair were planted when, growing up, my Mom often whipped up “Mighty Goods” for my eager brother and me on Saturday mornings. This was her own pancake recipe and they were, in actuality and not just in name, mighty good. With that, my already smitten heart took off running. In fact, the recipe you are reading is a spin-off on her Mighty Goods with my own alterations and tweaks added. Now, back to pancakes and how awesome they are.
I could eat these babies every single day, if not for the fear of carbohydrate overload and massive weight gain. Those two issues aside, I think pancakes are one of the tastiest foods on the face of the earth (assuming they are done right- and mine absolutely are). One can make them with oodles of flavor combinations and all manner of fun variety (something I have been doing a lot of experimenting with as of late).
This particular recipe is not gluten-free (though stay tuned, I have a number of gluten free pancake recipes). However, if one uses coconut milk and coconut sugar, then this recipe is lactose-free and refined sugar-free. If neither of those concern you, feel free to regular milk and brown sugar in place of the coconut sugar.
I realize the lavender might leave you skeptical. Especially for those who aren’t so familiar with it in cooking. I assure you, its delicious. The pumpkin-lavender-blueberry combination is awesome. The slight tartness of the blueberries plays so well with the lightly floral sweetness of the lavender. Its awesome. Dont say I didn’t warn you…after you try it once, you may be hooked.
Pumpkin Lavender Pancakes
1.5 cup of rolled oats
2 cups of milk (I make mine with coconut milk, though any milk will do)
1 tbsp. coconut sugar (or instead, if you don’t mind adding refined sugar, I recommend brown sugar)
1 teaspoon of lavender
1 cup of wheat flour
1.5 tablespoon of cinnamon
1 tablespoon baking powder
2 eggs, beaten
¼ cup butter, melted
½ cup of canned pumpkin puree
Blueberries for topping
Maple syrup for topping
Whipped cream for topping
- In a large bowl, mix together oats and milk. Set aside, uncovered and at room temperature, for 5 minutes.
- Add coconut sugar (or brown sugar, whichever one you chose to use) and lavender to a medium sized bowl. Rub the sugar and herbs in between your fingers to release the oils and to meld the sugar with the herb properly. The sugar will start to smell lightly floral.
- Add the flour, baking powder and cinnamon to the sugar and lavender mixture. Mix all the dry ingredients gently to combine.
- Meanwhile, add the melted butter and eggs to the milk/oat mixture.
- Pour the dry ingredients into the wet ones. Stir until well combined to remove any lumps.
- Last but not least, add in the pumpkin puree. Stir in gently until the pumpkin mixture has been well blended in.
- Pour ¼ cup of batter for each pancake onto a warm greased skillet. Cook until the edges are golden brown and the top begins to bubble a bit. Flip the pancake. Cook until the other side is light golden brown. You may have to flip each pancake twice before it’s finished completely, to ensure even cooking through. I recommend cooking for roughly 60-90 seconds on each side.
- These are best enjoyed warm off the griddle.
- I recommend this particular recipe served topped with blueberries, maple syrup and whipped cream.
This recipe yields about 4 servings. One serving size is 3 pancakes.
Leftover pancakes can be stored in a Tupperware container at room temperature for up to 4 days.