It’s almost September. I’m not sure what happened to August. Like most of my days and weeks, I would have to sit and think for a few minutes to tell you some of the things that filled our days. Time is rushing by and I can’t seem to slow it down. (Though, to be honest, there are plenty of days in which bedtime can’t get here soon enough…)

Fall is fast approaching. Pictures of every child I’m acquainted with going back to school are filling my news feed. Plans to go apple picking are being penciled in calendars. Preparations are being made for family camping trips. Give it a few more weeks, and pumpkin spice evvverrrything will be all over Instagram.

I am not sure how ready for Fall I was last year. (I can’t even recall this past month, remember?!) But I am definitely ready this year.

Cardigans, soups, and bonfires. These are a few of my favorite things.

Springtime and summer meant fresh produce galore. It meant farmers markets and garden planting. But now it’s time to trade in big, juicy watermelons for our favorite orange gourds and fill our baskets (or reusable shopping bags?) with all that Fall has to offer. I don’t know about you, but thinking about pomegranates kind of makes me giddy.

If, unlike me, you are dragging your feet about welcoming the change of seasons this year, why not try a little food therapy? Whip up a big batch of pancakes. These particular pancakes are laden with spices reminiscent of apple cider and crunching leaves. The smell might help you realize that parting with summer might not be so bad after all. Adding maple syrup and a generous dollop of whipped cream certainly won’t hurt either.

In our home, and probably in yours too, breakfast needs to be quick and nutritious.

I love that in ten minutes, I can have coffee from beans freshly ground in our grinder and pancake batter made from flour freshly ground in our WonderMill ready to be cooked.  It really is simple and easy. I have been so impressed with how consistent and uniform the flour is after it is ground. Light and fluffy pancakes plus all the nutrition of fresh flour. Yes please.

Fall Spice Pancakes

Ingredient List

• 1 1/2 C flour
• 1/2 C old-fashioned oats
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 eggs
• 2 Tbsp maple syrup
• 2 Tbsp coconut oil
• 1 1/2 C milk

Method

1. Combine the flour through the cloves in a large mixing bowl. Stir to mix. Combine the eggs, syrup, oil, and milk in a large measuring cup and mix together. Pour the egg mixture into the flour mixture and stir with a wooden spoon or spatula until just combined. Pour the pancake mixture back into the large measuring cup and let stand for five to ten minutes to thicken.

2. Heat a nonstick skillet over medium heat for 5 minutes. Increase heat to medium-high. Add a tablespoon of butter to the hot pan and swirl the pan to coat the surface with butter evenly.

3. Using a quarter-cup measuring cup, pour a small amount of batter onto the hot pan to form three or four pancakes. Let the pancakes cook for two to three minutes, or until large bubbles form across the top of each pancake. Flip the pancakes over and cook for about one more minutes. Remove pancakes to a plate or baking sheet and keep warm in the oven until you are ready to serve.

4. Repeat step 3 until all the batter is gone.

5. Serve with butter, maple syrup, fresh whipped cream, and maple flakes.

Fall Spice Pancakes

 

Recipe type: Breakfast

Serves: 4

Print

 

Ingredients

• 1½ C flour
• ½ C old-fashioned oats
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 2 eggs
• 2 Tbsp maple syrup
• 2 Tbsp coconut oil
• 1½ C milk

Instructions

1. Combine the flour through the cloves in a large mixing bowl. Stir to mix. Combine the eggs, syrup, oil, and milk in a large measuring cup and mix together. Pour the egg mixture into the flour mixture and stir with a wooden spoon or spatula until just combined. Pour the pancake mixture back into the large measuring cup and let stand for five to ten minutes to thicken.
2. Heat a nonstick skillet over medium heat for 5 minutes. Increase heat to medium-high. Add a tablespoon of butter to the hot pan and swirl the pan to coat the surface with butter evenly.
3. Using a quarter-cup measuring cup, pour a small amount of batter onto the hot pan to form three or four pancakes. Let the pancakes cook for two to three minutes, or until large bubbles form across the top of each pancake. Flip the pancakes over and cook for about one more minutes. Remove pancakes to a plate or baking sheet and keep warm in the oven until you are ready to serve.
4. Repeat step 3 until all the batter is gone.
5. Serve with butter, maple syrup, fresh whipped cream, and maple flakes.

3.2.2708