Thanksgiving Leftover Pancakes
But, ever since I’ve been the one doing the cooking on a regular basis, I have come to realize the sheer genius in leftovers. I mean who wants to get stuck in the kitchen, cooking and cooking!? Cook once and eat as many times as you can is now my motto. I sometimes cook double, with the intention of having leftovers! BUT, the key to success over here is that I can’t let anyone in my house onto my secret, otherwise they won’t eat it, soooo it can’t look or taste like leftovers.
What’s your favorite way to serve up leftovers?! Come over to The Busy and Healthy Moms Facebook Group and share your favorite leftover tricks.
Happy eating! xx
2 tspn baking powder
1 tspn cinnamon
1/2 tspn salt
1 can pumpkin puree OR 1 1/2 cups leftover pumpkin pie
2 tbspn maple syrup or honey
1 cup almond or coconut milk
1 tspn coconut oil, melted
2 tspn vanilla Instructions 1. In a large bowl add flour, baking powder, cinnamon and salt. Mix.
2.In a separate bowl add the pumpkin, honey, milk, egg and vanilla. Mix well until smooth. 3. Add the wet ingredients to the dry ingredients and mix well until a batter forms and it is free of any lumps and bumps. 4. Heat a lightly oil griddle or frying pan over medium heat. Using a ladle, pour batter onto the griddle. Let brown on both sides. 5. Serve with a drizzle of maple syrup, sliced bananas, pistachios and cocoa nibs or chocolate chips.