what a gorgeous weekend. saturday was warm and sunny and perfect for squeezing out the last bit of outdoors before the cold starts rolling in.
at my favorite coffee shop saturday morning, it was warm enough to start the morning at a table outside.
then i met up with a friend and co-worker for a walk around Washington Park with his dog. even though i’m pretty sure the leaves were past their peak, it was still GORGEOUS.
after working several hours in the coffee shop after my park outing, another friend and former co-worker had a bonfire at her place. it was the perfect night for bonfire food and meteor shower viewing.
this morning i made pumpkin pancakes and had some friends over for a low-key study hall type day. perfect ending to a much too short weekend!
almost-vegan pumpkin pancakes
2 1/2 cups all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups hemp or almond milk
3/4 cup pumpkin puree
2 tablespoons vegetable oil
stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl. in a separate bowl, whisk together the milk, pumpkin, oil and eggs, and fold into dry ingredients. heat a skillet with about a tablespoon of oil in it on medium high heat.
once skillet is hot, pour 1/4 cup batter for each pancake and cook until the top bubbles and starts to look “dry”. flip and cook for an additional 3-4 minutes on the other side.
serve with maple syrup and ground cinnamon on top!