Thursday, November 10, 2011

Easy Pumpkin Spice Pancakes with Pecan Butter Whipped Creme Topping

If you've got house guests who you need to feed this upcoming holidays, here's a delicious recipe for breakfast. You won't spend all morning in the kitchen preparing it either. Bonus!

While both types of Bisquick are vegan, one has trans fats that our family avoids. The Heart Smart Bisquick is the type I recommend. It also makes some really tasty biscuits, which I plan to post.

Bisquick Pumpkin Spice Pancakes

2 1/2 cups Bisquick
1 3/4 cup almond milk
2 tsp. pumpkin spice mix
1/2 cup pumpkin puree

Whisk together all the ingredients until just combined. Turn on non-stick skillet or griddle to medium heat.

Once it is warm, pour batter into pan to create the size pancakes you prefer. They will start to bubble and look cooked around the edge when ready to flip. Cook on other side until golden brown. Remove and serve hot.

I REALLY recommend making Pecan Butter Whipped Creme Topping to put on the pancakes, but if you are pressed for time maple syrup will do just fine.

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