Multitude Monday and its’ Menu Musings

holy experience

199. snow!

200. apple red tulips from my love

201. sweet prayer with Kevin

202. Sunday lunch with grandparents

203. little girls on my lap

204. delight and joy in baby Ellie

205. bond between sisters

206. money for the girl’s savings

207. God’s provision for needs and wants

208. still moments in the wee morning hours

209. hunger pangs to remind me of dependence on God

210. food to always satisfy hunger

211. husband’s headship in our home

212. girl’s “daddy time” playing on the floor

213. privilege to pray for husband and children

214. redemption and purpose amidst life’s mundane

215. hope of a bright future

Pumpkin Pancakes

Ingredients
  • 2 cups all-purpose flour  ( I use half whole wheat here)
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons coconut oil
  • 2 tablespoons vinegar
Directions
  1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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