4 tbsp all purpose flour (it can be whole wheat but it rises better with all purpose)
Pinch of salt
1/8 tsp baking powder
1 and 1/2 tbsp molasses
1 tsp cinnamon
2 tbsp pumpkin puree
2 tbsp milk
Mix all ingredients in a microwavable mug. Cook on high for 2 minutes (based on 1000 watt microwave). 1 minutes for 1200 watt microwave. Goes really well with vanilla bean ice cream. Let cool for 5 minutes. Enjoy!
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Combine all ingredients in a bowl and stir until combined.
Place a wax paper sheet at the bottom of a loaf pan. This recipe makes one loaf and can be doubled to make two loaves.
Preheat oven to 325 degrees F.
Cook for 65-75 minutes, or until a toothpick comes put of the middle clean.
Cool for 10 minutes and serve.
Notes: This is a healthier version compared to one that used white enriched flour and 1 cup of sugar. You may substitute but I find this version is the right kind of sweet and healthier too. The white flour may also produce a taller loaf.
Combine all ingredients in a small bowl. Grease a sautee pan with EVOO spray (or butter) and heat pan to medium. Pour mixture into pan, 3 inches in diameter. Cook until browned on underside then flip. Cook again until brown again. This mixture doesn’t create the characteristic bubbles when ready to flip so look at the bottom of the pancake every couple minutes. Every stove top varies in temperatures. Enjoy with the topping, or no topping, of your choice.
Mix all ingredients in a bowl and serve. I love some crunch or contrasting texture, so I highly recommend sunflower seeds and cranberries. Also a great way to get in your superfood ingredients such as chia or flax seeds. No heating required.