Sometimes, being an adult is no fun...like when your husband is in LA for the week shooting a commercial getting treated like a king and you are stuck at home with the kids and work. Not that I don't love my kids and work, but I think the fantasy trip to LA is the better end of the stick!
Sorry for the crappy photos, but all I have is my phone to take pictures...in hopes that the illustrator is coming home with photographic documentation of his trip!
I am not an emotional eater, but with Heather posting her darn luxurious pancakes and me not having to cook bacon in order to eat pancakes (that's the deal in the house, pancakes are only ok if bacon is involved) pancakes were on the menu! So, to make myself feel a little more special, I made these heavenly pumpkin pancakes!
I totally had ice cream for dinner, don't judge...
the best part is when it gets all melty...
Did you know that melted ice cream makes the best sauce for topping pancakes? That and fresh roasted pumpkin and coconut cream with hemp seeds!
Technically, it was So Delicious Coconut Ice Cream and technically, it was AMAZING! You HAVE to try this! It is actually a great trick for when you need a quick sauce for topping bread puddings or cakes. Melt some ice cream and you instantly have a sweet luscious cream!
Pumpkin Pancakes
based on my easy pancakes
(makes 7 small, which was enough for me)
3/4 cup white wheat flour
1 tsp baking powder
pinch of salt
1/2 cup coconut milk (I used So Delicious)
1/4 to 1/2 cup water
1/2 cup fresh roasted pumpkin
1 TBSP Stevia Blend For Baking (or sugar)
10 drops vanilla stevia
The Toppings
(this tastes like a sweetened ricotta and was so good!)
1 TBSP hemp seeds
1 TBSP coconut flour
vanilla stevia
water
Mix together add water as needed for a creamy consistency
Labels: breads, breakfast, ice cream/pudding, main course, product reviews, quick bread |
oh that ice cream looks amazing on them and the pancakes themselves look...perfect! :)