breakfast.

In our home, most likely just like yours, we are on the constant hunt for easy and delicious recipes to try in hopes that they become requested favorites! With an active baby boy circling my feet, gone are the days of prepping meals for close to an hour and then waiting for them to bake, simmer, or saute for 50 additional minutes. As we are trying to transition Eli from baby food strictly to table food, I find that meals have become even more difficult as I want to prepare things that are healthy choices for him to enjoy. When we find something that is worthy of a second and third fixn', I must admit that I get somewhat excited to add it to our list of monthly meals. I thought that I would share a breakfast favorite in our home and hopefully will be loved in yours as well.

{ pumpkin pancakes }

2 cups of your favorite dry pancake mix
3 Tbsp dark-brown sugar
2.5 tsp pumpkin-pie spice
1.5 cups milk
1 cup canned pure pumpkin puree (not pie filling)
1 egg, beaten
1 tsp pure vanilla extract
1 Tbsp vegetable oil (can substitute 1 Tbsp applesauce)

...how to make your pumpkin pancakes...

• In a lare bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkins, egg, vanilla extract, and oil (or applesauce). Add the pumpkin mixture to the dry ingredients and stir to combine.

• Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.

• Serve the pancakes with a dusting of confectioners sugar and a drizzle of your favorite syrup - or - if you'd like, enjoy them "Eli Style"... plain.
  

...yum! a perfect holiday, family breakfast...