It’s a glorious day in this California valley. The temperature is mild and the sun is chasing clouds, creating the familiar haze and sun kaleidoscope.
The fruit trees in our backyard began their awakening and blooming a couple of weeks ago, and are now stretching their limbs and shaking off all traces of winter. Our fruiting mulberry tree is twice as full as it was last year. I am expecting many juicy berries!
Even the cats are enjoying a lazy Saturday.
Today is Junior Prom. My son and his adorable girlfriend looked over-the-top gorgeous, him in his Dad’s classy Tux and O. in a deep purple over the knee, gathered at the waist dress with silver lace on top. She wore silver heels, a silver purse and matching nails. I’d post a photo, but need their permission first.
So this morning, I decided to create a pumpkin pancake recipe from scratch. We all loved them, and I hope you do too.
Pumpkin and Spice Pancakes, wheat-free
- 1 c. organic Oat Flour
- 1/4 c. organic Rye Flour
- 3 Tbs. freshly ground Flax Seeds
- 2 Tbs. pure Maple syrup
- 1 1/4 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Ginger
- scant 1/4 tsp. Allspice
- 1/3 c. organic Pumpkin Puree
- 1/3 c. + Almond Milk
- 2 Hi-Omega 3 eggs
- 1 Tbs. pure Maple syrup or Maltitol-sweetened Syrup
Mix dry ingredients together in medium bowl.
Whisk until well blended the pumpkin, milk, eggs and syrup.
Add wet ingredients to dry, and mix with fork just until blended and big lumps disappear. Add milk if too thick to pour.
Heat a skillet over medium heat. Rub lightly with coconut oil, and bake pancakes until bubbles from and pop then flip and bake until done.
Serve with no sugar added jam, Maltitol or Stevia sweetened syrup and your favorite berries. I had a fresh farm delivery of organic blueberries on Thursday, so sprinkled them on my cakes. Deelicious!
~ Bon Apetit! ♥