I’ve blogged about this recipe before, so if you have followed my blog for over 2 years now…you’ve probably seen it. Seeing that covers about 2 people and both are far better cooks then me…I figured it wasn’t a big deal. Upon searching through my archives however, I can’t find this recipe so I’ll just make this a staple post to link back too. This recipe is worth ten repeats in my mind at least.
As bloggers, we are all obsessed with pumpkin. Am I right?
I feel that way…I don’t make it through a full day without reading about how someone enjoys pumpkin. I don’t say I mind though. Next month is gingerbread…I personally like hard egg nog…
½ cup flour
½ cup pumpkin
1 tablespoon baking powder
1 tablespoon pumpkin pie spice or cinnamon
Sweetener to taste
Cook at roughly 350 degrees.
This recipe is relatively easy. Mix all the wet ingredients (including pumpkin) then add the flour…flip and cook. It also works with peanut flour for a high protein breakfast. I’ve made it with both.
The pumpkin replaces the oil and makes these quite moist and quite delicious. I try and make them once a week so I can get my vitamin K and turn orange…therefore not having to go fake tanning (I kid).
Question for you:
1. Do you like pumpkin?
2. What is your favorite way to use it (feel free to link a recipe).