Pumpkin Spice Pancakes + Holiday Recipe Link Love

#PSP
Introducing the perfect Pumpkin Spice Pancake.

It happens every so often when I'm cooking; I'll try a new recipe that sounds promising, and it'll be, BOOM, fantastic! It's a longstanding joke amongst friends how silly excited I get about great new recipes or a well prepared dish. This was exactly one of those instances. 

I've been far too concerned with putting pumpkin and maple in everything these past few months, and have yet to focus on Thanksgiving recipes whatsoever. Though I'm not cooking a feast this holiday, I still can't help but get jazzed about recipe ideas, naturally sweetened cranberry sauce, quinoa stuffing, gluten free pumpkin pies, oh please, how fantastic that foodies have taken over the blogosphere for holiday!

My inspiration this holiday season is coming from a few of the following blogs/recipes:

Honey Mustard Brussels Sprout Slaw at Cookie + Kate
 
Lentil Mushroom Walnut Balls at Oh She Glows
 
Pomegranate Kale Wild Rice Salad with Walnuts & Feta  at Pinch of Yum
 
Stuffed Savoy Cabbage with Rosemary Brown Butter at Kitchen Konfidence
 
Pumpkin Corn Muffin with Honey Sage Butter at Running to the Kitchen
 
Full guide to Turkey prep!  at Bon Appetit
 
Thai Pumpkin Custard at Foodmanna
 
Apple Tart, Vegan & Gluten-free at A House in the Hills
 
Gluten-free Coconut Pumpkin Pie  at Kitchen Tested
You'll notice my affinity for sweets on this list.. or in general. My favorite recipes combine sweets with a savory component, such as the Thai Pumpkin custard above, or these Pumpkin Spice Pancakes below!

 
 These cakes are perfectly moist and fluffy with the combination of oat flour, and pure pumpkin puree. They're generously spiced with a homemade pumpkin pie spice; 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part clove or allspice.

Pumpkin Spice Pancakes serves 2

homemade pumpkin pie spice, maple, vanilla

• 1 cup oat flour (1 cup oats, ground in a coffee grinder works out to 1 cup of oat flour. Use certified gluten-free oats to make these gluten-free)
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground clove or allspice
• 1 cup pure pumpkin puree
• 1/2 cup almond, soy or rice milk
• 2 eggs, beaten
• 2 tsp maple syrup
• 1 tsp vanilla extract

Method

Preheat a cast iron skillet over medium heat. Starting out with a hot heavy pan is the key to great pancakes! 

In a medium bowl, whisk together flour, baking soda, salt, and spices.

In a larger bowl, combine pumpkin, almond milk, eggs, maple syrup, and vanilla. Fold dry ingredients into wet, mix until no white streaks remain.

Working with 1-2 pancakes in the pan at a time, pour ~1/4 cup of batter for each cake. Cook for 2-3 minutes until edges set and bubbles start to form in the middle of the pancake. Flip, and cook 2-3 minutes on the other side.

Keep pancakes in a warm oven or covered by a kitchen towel while you repeat this process with the remaining batter. 

Serve with and combination of the following; coconut butter, maple syrup, crushed pecans, Greek yogurt, honey, cinnamon. For this batch, I mixed a little pumpkin puree into a dollop of Greek yogurt, tossed in a few crushed pecans, then poured drizzled maple syrup over the top. 

Enjoy!