Hey Friends! How’s it goin?
I’ve been so busy with midterms this week I haven’t had a chance to test any new recipes for ya. But, as I mentioned last week, updating old posts is a great way to produce a good post when you’re fighting writer’s block, or in my case, pressed for time. So today I want to reintroduce you to the awesomeness that is the pumpkin pancake loaf.
I made these for breakfast on Sunday, and then proceeded to eat all the thanksgiving food, so I’m gonna share my day of Thanksgiving eats with ya as well. Yep, it’s a two for one kinda day here in ExSloth-land 😉
What I Ate
On Sunday, I went to a friends house for friends-giving dinner, and totally spaced on brining the camera. Probably because I was rushing to get out the door an hour late 😳 When I finally got there, everyone was about to die of hunger but someone managed to snap this shot of the soup before we dug in.
Dinner was, of course, turkey, with a side of potatoes and homemade cranberry sauce. There was also stuffing, but I was only allowed a spoonful of that cuz it was mainly butter (i.e. all the dairy). We spent some time playing around with my friend’s new camera for pics of dinner, but clearly I need a lot of work, cuz this was the best shot I got. If anyone asks though, I’m blaming the blurriness on the hunger shakes 😉
Finally, came the dessert. This was another pumpkin creation from my kitchen. This was my first time attempting them and I decided to use my friends as taste testers. The response was positive, but I’m still not ecstatic about them, so it’s back to the drawing board. But here’s a pic anyway.
Can you guess what it is? Hint: It’s supposed to be a copycat recipe with a twist.
Pumpkin Pancake Loaf
And finally, the pumpkin pancake loaf recipe. I first made this pumpkin pancake loaf last November and I’ve been craving it since I cracked open my first can of pumpkin last month. I think I mentioned in a post last week that my pancakes have always been terrible. Although I rectified that with these peanut butter ‘brownie’ pancakes, this pumpkin pancake loaf will always have a special place in my heart. Why? Because it yields fluffy pancakes with less than half the work. What’s not to love?
- 1½ cups whole wheat flour
- 1½ tsp baking powder
- 1 egg
- ⅓ cup pumpkin puree
- 1 tsp olive oil
- 1 cup almond milk
- ½ tbsp pumpkin spice
- Optional mixins: chocolate chips, walnuts, pumpkin & sunflower seeds plus extra for garnishing
- Maple syrup for topping
- Preheat oven to 350F
- In a large bowl, combine flour, baking powder and pumpkin spice and whisk until well blended.
- In another bowl, combine egg, pumpkin, oil and milk and mix well.
- Add the wet ingredients into the dry ingredients, stirring gently.
- Fold in half of the chocolate chips and other mix ins.
- Pour the mixture into a loaf tin and top with remaining chocolate chips and seeds.
- Bake for 30-40 minutes or until a knife inserted into the centre comes out clean.
What about you?
Have you ever tried baking a pancake loaf before? Did you love it or hate it? What did you do for thanksgiving weekend?
Share in the comments below!