Time for a fall food carnival! Hosted by The Nourishing Gourmet here.
There is no mistaking it, fall is here. When I think fall recipes I think of chili, soups, stews, anything apple, and of course pumpkins and squash. The other day, I threw some sweet potatoes into my crockpot with a roast, broth, onion, carrots, and garlic. It was wonderful and different.
Speaking of sweet potatoes. For a tasty treat make a hot pudding (none of the instant stuff you buy at the store.) A real cooked on the stove vanilla pudding. Pour it while still hot over a baked sweet potato and sprinkle with blueberries. My aunt used to eat these and I always thought it such an odd combination until I tried it. It’s one of my favorite comfort foods. My aunt also taught me about quilting and when I am in the middle of a project, I find myself thinking of her and those darn sweet potatoes! Don’t get me wrong, with a nourishing pudding recipe they aren’t bad for you, but still, they are high in starches and would need to be balanced properly in your diet. It has been awhile since I had one and I am thinking it might do the trick for lunch tomorrow along with some green beans.
Back to the topic at hand (amazing how we connect memories and food isn’t it…that’s a post all in it’s own!)
For this carnival, I want to contribute pancakes. There is something wonderful about pancakes on a crisp fall morning. Most of the time we eat them just plain, but on occasion we mix them up. A sprinkle of blueberries, sliced bananas or strawberries, even some diced up apple. My favorite though is to make pumpkin pancakes.
- 1 cup flour (from sprouted wheat berries)
- 1 cup buttermilk or yogurt
- 1/2 cup pumpkin puree
- 1 egg
- 1tsp baking soda
- 1 Tbsp coconut oil
- 1 Tbsp honey
- 1 tsp vanilla
- 1/2 tsp finely grated ginger
- 1/2 tsp ground allspice (or other favorite pumpkin seasoning)
- water as needed
(If you do not have sprouted flour, combine flour with yogurt the night before to soak.)
Combine all ingredients. Add water to get the proper consistency for pancakes (this varies greatly depending on your pumpkin puree, yogurt vs buttermilk, etc.) You want the pancakes to be able to pour onto the griddle, but not be runny. My goal is always a happy medium…a batter that will form a round circle, but still puff up when cooking. Best with lots of butter, a sprinkle of cinnamon, and warm maple (not pancake!) syrup.
I have recipes posted here and there on my blog. Some specifically speak fall to me, Apple oatmeal is one one of them. Also, if you go to this post, look for the Cabbage Roll Casserole, it is one of my favorites and is a great hot dish for cool evenings.