I woke up yesterday morning to news that my Grandpa passed away. He’s been very sick and unable to care for himself, so his death comes as a blessing.
I’m not really sad about his passing as I believe in the hope of Heaven, but I do feel very far from my family right now.
I wish I could be there to talk to my mom and hear happy stories about her childhood; to celebrate his life with whole family.
It may sound ridiculous, but one thing that brought comfort yesterday morning was my breakfast. The flavors in these pancakes remind me of my mom’s pumpkin chocolate chip muffins.
Although I might not have been sitting in my mom’s kitchen yesterday morning, I brought her here to join me through pumpkins and warm, comforting memories.
Pumpkin Cinnamon Roll Pancakes
Ingredients
- 1½ cups flour
- 3 Tablespoons white sugar
- ½ teaspoons salt
- 4 teaspoons baking powder
- 1 Tablespoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 whole eggs beaten
- 1 cup almond milk
- 2 ½ Tablespoons maple syrup
- ¼ cup melted butter
- 1 Tablespoon vanilla
- 150 grams roasted pumpkin (or puree)
Method
- Whisk the dry ingredients together in a large bowl.
- Combine the wet ingredients in a small bowl until well blended. The color will be a fantastic bright orange.
- Whisk the wet ingredients into the dry until combined.
- Heat a lightly oiled skillet over medium heat. Pour about 1/4 cup batter onto the prepared skillet. Flip when bubbles begin to rise and the bottom of the pancakes are golden brown.
- Serve with maple butter icing.
We’ll miss you, Grandpa.
