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DV Home Cooking: Congers' Blogger Celebrates Fall With Pumpkin Pancakes

DV Home Cooking is devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.

Congers, N.Y. resident Alon Popilskis blogs at www.localtasteblog.com/.

Congers, N.Y. resident Alon Popilskis blogs at www.localtasteblog.com/.

 Photo Credit: Submitted
Pumpkin pancakes.

Pumpkin pancakes.

 Photo Credit: Submitted
by Alon Popilskis

Home Cook: Alon Popilskis, Congers, N.Y., blogger at www.localtasteblog.com/.

Back Story: "I’m obsessed with pancakes which is a bit odd since they were never a staple at home. The first time I ever cooked a stack of pancakes was for breakfast after sleeping over my cousin's house. After that, I was instantly hooked and even though 20+ years have passed since my first pancake, my love for them hasn't died down. It probably has to do with the fact that they're so versatile -- they can be had for breakfast, lunch, dinner, a snack, or a dessert. Since it’s autumn, I clearly decided to join the pumpkin bandwagon which is why you'll find me whipping up these pancakes for the next few weeks."

Recipe: Pumpkin Pancakes

Ingredients

  • 1 cup white unbleached flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pure maple syrup
  • 1 tsp vanilla
  • 1 flax egg (1 Tbsp. flaxseed meal + 3 Tbsp. warm water) or 1 egg
  • 1 cup milk of choice (I use almond)
  • ½ a can of organic pumpkin (about 7.5 ounces)
  • 1 Tbsp coconut oil, melted
  • ¼ cup peanut butter (I use my own homemade PB mixed with pure maple syrup. Another suggestion would be Peanut Butter & Co. Mighty Maple or you can just use regular PB in which case you can up the maple syrup to 1.5 Tbsp.)
  • ½ cup chocolate chips
  • Maple syrup for topping

Instructions

  • For those looking to keep the pancakes vegan (otherwise skip to next step): In a small bowl combine 1 tablespoon flaxseed meal + 3 tablespoons warm water and set aside until gel-like (flax egg)
  • In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon together.
  • Stir in maple syrup, vanilla, flax egg or egg, almond milk, organic pumpkin, melted coconut oil, peanut butter, and chocolate chips.
  • Stir until mixed well but don't beat to death.
  • Heat a non-stick griddle over medium-high heat.
  • Place spoonfuls of batter onto greased griddle or skillet over medium-low heat and cook evenly on both sides (should be golden brown on each side).
  • Serve warm, with maple syrup.

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