Recipe
Did you ever notice if you put the word “pie” behind the name of something that decidedly isn’t pie, it suddenly sounds that much better?
Like apple pie oats or cherry pie smoothie.
I need to remember that trick if I end up with a picky eater on my hands.
I don’t know if it’ll work on you now that I pointed out that little trick, but I’m going to give it a try anyways.
Pumpkin Pecan Pie Pancakes! {Did it work??}
You probably don’t need a recipe for homemade pancakes. I’m sure there’s one or two out there on the internet. But you know what? I’m sharing this one anyways. Sometimes you just need some ideas to spark inspiration for your pancake filling. And I’ve got two great ones for you. You only get one today though.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup oats
- 1 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 2 tsp baking powder
- 1 Tbsp molasses
- 1 tsp vanilla
- 1 tsp pumpkin pie spice {or cinnamon, nutmeg, cloves, allspice, and/or ginger to taste...with extra cinnamon!}
- 1/2 cup chocolate chips
- 1/2 cup pecans
- 1/4-1/2 cup unsweetened coconut flakes
Instructions
- Mix all ingredients from flour to spices together.
- Gently stir in chocolate chips, pecans, and coconut.
- Let batter rest for a few minutes.
- Over medium heat, spoon batter onto skillet in small 4 inch rounds.
- Cook a few minutes on each side. You'll know when it's time to flip them when the edges start to dry and you see tiny bubbles in the center of the pancakes.
3.1
https://www.sideofsneakers.com/pumpkin-pancakes/
They’re vegan and whole wheat, so if you don’t like that kind of thing, ignore that. This is where the “pie” in the name helps- pie wouldn’t be whole grain or healthy, right? 
Mix everything together.
Stir in your “toppings”- it’s chocolate chips, pecans, and coconut today.
Make pancakes.
Eat pancakes.
Hide the rest of the stack from your husband so you can have more as a snack later.
What kind of pancake pie are you in the mood for this weekend?
Recipe
I seem to have a problem lately with letting bananas go bad on my kitchen counter.
Fortunately, I’ve yet to run out of ways to use them.
This morning? Banana pancakes!
Chocolate chip pancakes meet banana bread; banana bread meet chocolate chip pancakes.
Banana Muffin Pancakes
1 cup whole wheat flour
1 over ripe banana, mashed
1 tsp baking powder
1 Tbsp coconut oil
1 Tbsp honey
1/2 tsp cinnamon
1 cup almond milk
~1/4 cup each: chocolate chips, walnuts, unsweetened coconut flakes
Optional: 1 Tbsp chia seeds
Combine all ingredients. Spread into 3-4” pancakes on hot griddle. Cook a few minutes on each side. Serve!
Almost as easy as a bowl of oatmeal. Much more weekend-ish.
Recipe
My favorite pancakes are hearty, dense, thick oatmeal pancakes. Oatmeal, chocolate chip, pecan pancakes to be precise.
But these heavy pancakes aren’t everyone’s cup of tea, and sometimes a more traditional pancake is the way to go.
These are a little lighter, more traditional pancakes with a hint of sweetness. They’re still whole wheat, still vegan, and still a delicious breakfast treat.
Whole Wheat Pancakes
1 cup whole wheat flour
1 tsp baking powder
pinch of salt
1 cup almond milk
1 1/2 Tbsp coconut oil
1 tsp vanilla
1 Tbsp honey
Mix dry ingredients together. Stir together wet ingredients. Whisk wet ingredients into dry ingredients until just mixed together.
Let rest for a minute while you warm a skillet to medium to medium-high heat.
Cook pancakes a few minutes on each side- you’ll know when to flip when the edges start to look dry and small bubbles form in the center of the pancakes.
Serve warm!
Try topping with maple syrup, honey, peanut butter, or fruit.
I’m a strawberry fan.
While the pancakes aren’t super dense, they’re still study enough to hold up some mix-ins: try chocolate chips, pecans, and cinnamon or banana and walnuts.
I couldn’t decide which stack would win the breakfast showdown, so I went with the obvious solution: I ate both.
Who says pancakes have to wait until the weekend rolls around?
What’s your favorite pancake topping or mix in? Are you waffles or pancakes person?
Recipe
Fall may be well over, much to my dismay, but that doesn’t mean the fall flavors have to end.
Though fall-inspired, this breakfast is great any time of year- especially if you raided the stores of all their pumpkin in October like I did.
Pumpkin Pecan Chocolate Chip Pancakes
1/2 cup oats
1/2 cup whole wheat flour
2 Tbsp Greek yogurt (optional)
1/4 cup pumpkin puree
1/8 tsp baking soda
3/4 cup almond milk
1/8 tsp cinnamon
Generous pinch of each: ginger, clove, nutmeg, allspice
Pecans
Chocolate chips
Mix everything together. You may need to add a little extra liquid- either almond milk or water, but add slowly- batter should remain pretty thick. Let sit for a few minutes.
Stir in a handful each of chopped pecans and chocolate chips.
Spread onto pan over medium heat. Use the back of a spoon to spread the thick batter into a 3-4 inch pancake. Cook a few minutes on each side- may take a little longer than traditional pancakes due to thickness.
Serve hot!
I enjoy mine plain, but the husband tops his with maple syrup and declares them “probably the best pancakes I’ve ever eaten.”
He’s not fooling anyone- he was just happy to be served pancakes.
But he was right…they were pretty darn good.
Favorite pancake mix-in?
Recipe
Recently I’ve gotten more than a few comments/questions about the way my house is painted. I’m guessing it’s from my ‘I love lamp’ post? Who knows.
So with that in mind today I’m channeling my inner Young House Love and sharing some before and after house pictures with you. 🙂
A little background: The husband and I bought our house two years ago, after the rental rates at our apartment sky rocketed and we were tired of being harassed by our neighbor (that’s a story for another day.) We looked and looked and looked and looked. Just as we were about to throw in the towel and succumb to inflation and badgering, we stumbled upon this “beauty”.
Now, this was when we were newly employed, newly wed, and newly grown-ups. We barely had a dime left by the time the process was done- we considered things like beds, console tables, and kitchen chairs a luxury. I’m not kidding: we slept on a mattress on the living room floor, and our high end furniture consisted of mismatching camping chairs. There was a lot of work to be done on the house, and no money to do it.
So what did we do? We worked on it ourselves. Little by little. With the cheapest things possible. [Read: paint & elbow grease.]
And with that I present Casa de SoS:
The Kitchen
Before:
After:
The Living Room
Before:
After:
The Dining Room
Before:
After:
The Office:
Before:
I kid you not on this one. It gets worse:
After:
Oh how I wish I knew of Young House Love before I embarked on this process. I’m pretty sure they’re now my heroes.
Cookie Time
To reward you for suffering through my house pictures, I’ll present to you my award winning cookie recipe. Ok, they’re not award winning. Unless you count “Oh my gosh these are amazing!” as an award.
(Why cookies + house? Because baking cookies before an open house is supposed to make it sell faster!)
Caramel Filled Chocolate Chip Pecan Cookie Recipe
1 c butter, softened
1 c granulated sugar
1 c brown sugar, packed
1/2 c egg substitute (or 2 eggs)
2 tsp vanilla
1 tsp baking soda
2 tsp warm almond milk
1/2 tsp salt
1 c all-purpose flour
1 c whole wheat flour
1 c oat flour
1 c chocolate chips
1/2 c toasted pecans, chopped
12 caramels
(See, even I can leave a recipe unveganfied. Although I had to whole grain it up, I couldn’t help it.;))
Cut caramels in half. Put in freezer for at least an hour.
Cream together butter and sugars.
Add eggs & vanilla.
Dissolve baking soda in warm almond milk. Add to bowl with salt.
Mix in flour 1 cup at a time. Mix just until combined.
[To make oat flour just spin some oatmeal through the food processor. Try not to spill it everywhere.]
Oops.
Steal some cookie dough to eat. (I don’t like chocolate so I like to have some dough before it gets tainted.)
Stir in chocolate chips & pecans.
Feel free to add in double the chocolate chips. (Again, I don’t love chocolate. Let’s move past this. ;))
Tip: toss the pecans in the oven while it’s pre-heating to easily toast them. Just don’t forget about them!
Here’s the fun part.
Make cookie dough balls as you normally would, but stick a frozen caramel candy in the middle and roll the dough around it.
This is a good time to use one of those silicon baking mats if you have one. Parchment paper will work too.
Put the formed cookie dough balls in the freezer for a few minutes (your hands warm them a lot.)
“Clean” bowl while you wait. And yes, by clean, I mean lick. I do not fear salmonella. (Ahem, consider this your disclaimer. This is what I do- not what I suggest as an professional haha.)
Bake at 350 for ~12 minutes. (Cooking time will vary depending on how long you left them in the freezer.)
Let cool for a minute, then move cookies to cooling rack. It’s probably a good idea to spray your spatula with cooking spray (those caramels are sticky little devils.)
The caramel may melt out of the cookie. It’s ok- just stick it back in there. After they cool a little bit you can turn them upside down if you want.
Mmmmm. Delicious cookie with a surprise in the center.:)
YUM!!
