This has been the weekend of the Breakfasts! A busy weekend Saturday filled with Basketball double-headers and a last soccer game and celebration called for a good morning start of western omelets. Sunday was a day filled with riding four-wheelers through wooded trails and finished with horseback riding through the fields, a start of pumpkin pancakes with homemade cinnamon butter and maple syrup. Yummy! Days such as these call for a big, hearty start because you never know when you’ll be able to stop again. We usually don’t stop again to eat until we’re enjoying an early dinner making up for lost time. No one wants to stop for lunch when you’re having this much fun!
Pumpkin Pancakes
1 cup Gluten Free Bisquick
1 cup milk
2 tbs oil
1 egg
¼ cup pumpkin puree
2 tsp pumpkin pie spice
Combine all ingredients, add by heaping tablespoons to medium high skillet. I add 2 heaping tablespoons per one pancake. Flip when starting to bubble on sides. Keep oven on warm temperature with plate on top rack, add pancakes to plate to keep warm.
Cinnamon butter
½ stick softened butter
2 tsp cinnamon
Combine well, goes great on pumpkin pancakes with 100% pure maple syrup.
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