Recipe: Pumpkin Pancakes

Happy fall! ESPN is hosting College GameDay at Notre Dame today, football is in the air, and I am making a lot of pumpkin food today. I can't wait.

I started with these great pumpkin pancakes with some sugar free syrup. Yum!

Yield: About 10 pancakes, 2 pancakes per serving for nutrition purposes

Ingredients: 
1 c all purpose flour
1/4 c packed light brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 tbsp canola oil
1 c 2% milk
1/3 c canned pumpkin
1 tbsp vanilla extract


Preparation:
1. Whisk all the dry ingredients together - flour, sugar, baking powder, salt, and spices.
2. Stir the wet ingredients together - egg, oil, milk, pumpkin, and vanilla extract.
3. Slowly mix the wet ingredients into the dry ingredients and let the batter sit for five minutes.
4. Heat a skillet with nonstick cooking spray on medium heat. Drop the batter in 1/4 cups onto the skillet, cook until bubbles start forming on the top of the pancake. Flip with a spatula and cook another minute to minute and a half.

I refrigerate these or freeze them and pull them out when I need a treat in the morning. Top them with sugar-free syrup or some powdered sugar!

I Think My Microwave Broke

Not great timing, as I just put together like 32 meals worth of frozen deliciousness to be cooked in the crockpot and then reheated. I put my bacon in for breakfast this morning and it cooked it for the 1:45, tried to reheat for another 10 seconds....and nothing. Tried 15 seconds (maybe it was mad that 10 was too short?)....and nothing. Fingers crossed that I can still enjoy my yummy food tonight - like this pepper steak.

What? I never cook chinese food, but this was totally amazing and I will definitely make it again. Some recipes and whatnot to follow, and pictures from my trip to SWEDEN.