Baked Pumpkin Pancakes


I’m not sure why we relegate our pumpkin consumption to the holidays, but who am I to question centuries of tradition? I will enjoy the orange gord any which way I can get it during this narrow window. That includes pumpkin spice latte and pumpkin spice Cheerios. Don’t judge me. 

I found this lovely baked pumpkin pancake recipe over on the delightful Marta’s breakfast blog, What Should I Eat for Breakfast. It’s one of my favorite blogs - her recipes are simple and easy, yet awfully ellegant. Be sure to check her out!

I’ve been into using alternative flours lately, so I opted to switch out the all-purpose flour called for in her recipe and used oat flour instead. If you would like to use all-purpose flour, but the amount down to 1 cup of flour instead of 1.5 cups of oat flour. And there’s a little tip for you - for every cup of AP flour, you can substitute 1.5 cups of oat flour. Nice!



Serves 2


* 1.5 cups oat flour

* 1 tsp baking powder

* 1 tbsp honey

* pinch of salt

* ½ cup pumpkin puree

* ¾ cup milk

* 2 eggs

* 2 tbsp olive oil

* ½ tsp pumpkin spices

Heat your oven to 425*F.

Place all the ingredients in a bowl and mix. I know with baking you’re supposed to mix dry and wet ingredients separately, but this all comes together nicely so don’t complicate things.

Place a silpat or parchment paper in a small 9X12-inch baking sheet. A standard-sized baking sheet will work fine, but you might want to double the recipe or your pancakes will be too thin. And who isn’t going to want to double this ANYWAY? Pour the pancake batter onto the baking sheet, then tap the sheet gently on the counter to eliminate bubbles.

Bake at 425*F for 15-20 minutes (depends on your oven), until the cake feels a little springy when you touch it. The dough may puff up a bit while it bakes and it may look like a ball, but it will flatten, so don’t worry. Let the cake cool for 5 minutes in the baking sheet on a cooling rack, then use any cookie cutter you’d like to gently cut your large square pancake into little cakies. Awwww!

I topped my cakes with nuts and maple syrup, but there are no hard and fast rules here. 


Zucchini Tian

Zucchini Tian

Finally, our little tiny northern Arizona town has successfully hosted a farmers market. It ain't high class, but it ain't white trash, and it's definitely not wild or crazy ... but it's managed to draw locals and tourists for three solid months now, and there's talk of extending it through October.

Braised Sweet Corn Salad

Braised Sweet Corn Salad

Technically, I am not a hoarder. The tangible cookbooks I do have rest comfortably on shelves or stacked in neat piles on tables, and the myriads of digital books are categorized specifically on my tablet. But the sheer volume of them, fellow food lover ... well, let's not split hairs here.

Eggs Poached in South Indian Purgatory

Eggs Poached in South Indian Purgatory

My friend Connie does not like a runny egg. She's adamant about avoiding raw egg yolks (she would hate the Sukiyaki my boss made me that one time) but isn't happy about viewing over-easy or soft-boiled eggs either - and my Instagram/Facebook feeds are FULL of them.