Tag Archives: holiday pancakes

Kodiak Gingerbread Power Pancakes

Source: Andrea Knight

Ingredients

  • 1/2 cup Kodiak buttermilk pancake dry mix
  • 1/3 tsp ground dry ginger
  • 1/2 tsp cinnamon
  • Sprinkle ground cloves
  • 1 tbsp molasses
  • 1 tbsp brown sugar
  • Sprinkle rock salt, maybe 7 granules
  • 1 tbsp margarine for pan
  • 1/8 tsp nutmeg
  • 1/3 cup half and half

Directions

  1. Combine all ingredients above except margarine. Stir until thoroughly mixed and there is no dry flour left.
  2. Heat saucepan to just below Medium. Add margarine to pan.
  3. Scoop pancake mix into pan when margarine is melted, should make 2 pancakes.
  4. Flip when first side is browned, about 2-3 minutes, depending on your stove. Cook on 2nd side for 1-2 minutes or until browned.
  5. Serve with fruit, syrup, butter or whipped cream. I had them as is. Enjoy!

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Blue Corn and Pumpkin Pancakes Recipe πŸ‚ 🍁

Ingredients

  • 1 cup blue corn pancake mix (or find a corn pancake mix of your choice)
  • 2 tbsps pumpkin puree
  • 1 tbsp coconut oil
  • 1/2 cup almond milk
  • 1 tsp cinnamon
  • Sprinkle nutmeg

Directions

  • This is a slight different take on the blue corn pancake mix, adjusted for Fall Flavors. I find the corn meal gives it a nice crunchy texture as opposed to pumpkin pancakes with flour.
  • Instead of following the package, mix only the above ingredients minus the coconut oil in a bowl until lumps disappear.
  • Heat a pan to medium heat and melt the coconut oil at the bottom.
  • Scoop 3 tbsps or more of the mix into the saute pan and cook for 5 minutes or until the bottom is a golden crispy texture.
  • Flip each of cake and cook for about 2-3 minutes more until the center is cooked through.
  • Serve with your favorite butter and/or syrup. Enjoy!

Kodiak Almond Poppy Seed Gingerbread Power Pancakes

Source: Andrea Knight

Ingredients

  • 1/2 cup Kodiak Almond poppy seed Power pancake dry mix
  • 1/3 tsp ground dry ginger
  • 1/2 tsp cinnamon
  • Sprinkle ground cloves
  • 1 tbsp molasses
  • 1 tbsp brown sugar or lakanto monk fruit sugar
  • Sprinkle rock salt, maybe 7 granules
  • 1 tbsp margarine or olive oil for pan
  • 1/8 tsp nutmeg
  • 1/3 cup half and half or almond milk

Directions

  1. Combine all ingredients above except margarine. Stir until thoroughly mixed and there is no dry flour left.
  2. Heat saucepan to just below Medium. Add margarine to pan.
  3. Scoop pancake mix into pan when margarine is melted, should make 2 pancakes.
  4. Flip when first side is browned, about 2-3 minutes, depending on your stove. Cook on 2nd side for 1-2 minutes or until browned.
  5. Serve with fruit, syrup, butter or whipped cream. I had them as is. Enjoy!

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Vegan Pumpkin Bread Recipe

Source: Andrea Knight

Ingredients

  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ΒΎ teaspoon salt
  • Β½ teaspoon baking powder
  • Β½ teaspoon ground nutmeg
  • ΒΌ teaspoon ground cloves
  • 2 tablespoons flax seed flour
  • 6 tablespoons water
  • 1 ½ cups sugar
  • 1 cup canned pumpkin puree
  • Β½ cup applesauce
  • 1 ⅓ cups all-purpose flour
  • β…“ cup whole wheat flour

Directions

  • Preheat oven to 350 degrees F. Lightly grease or line a pan with parchment paper, a 9×5 inch loaf pan.
  • Whisk together flax seed flour and water. Add in sugar, pumpkin and apple sauce.
  • In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into greased or wax papered pan.
  • Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

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