We have "BFD" a lot at our house: breakfast for dinner.
Tonight (rather, last night since this will post tomorrow), I made some pretty stellar organic pumpkin pancakes for the boys. Tuesdays we have Mommy date night because every week Eric is gone through bedtime (and last night wasn't going to be home until close to 11pm) due to his adult running group obligations. Usually we do Annie's Mac n Cheese or toasted cheese, but last night I felt like eating pumpkin bread but didn't want to wait the bake time. So I made pumpkin pancakes from a regular pancake recipe we had. To.Die.For.
We also had what we call "banana discs", which are banana slices with dollops of organic PB. Yum!
I rarely if ever post recipes (unless it is nursing balls), but felt compelled to share. Between our farmer's market and Trader Joe's, I was able to make these with almost all organic ingredients, but certainly not necessary!
1 1/2 cup organic skim milk (higher fat % would probably be better, but we didn't have any)
1 cup organic pumpkin puree (TJ's has cans of this. I don't love using cans because of the whole BPA thing, but there was no way I was going to roast my own sugar pumpkin...not that I had one!
2 organic large eggs
2 T canola oil
2 T vinegar
2 cups organic all purpose flour
3 T brown sugar
2 t baking powder
1 t baking soda
2-3 t pumpkin pie spice (or you can do ~teaspoon each of allspice, ground ginger, and cinnamon, but I prefer the lazy pumpkin pie spice option)
1/2 t salt
Mix together the milk, pumpkin puree, eggs, oil and vinegar in a bowl. Set aside and let the vinegar and milk fraternize and create some buttermilk qualities. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Mix wet and dry ingredients just enough to get combine (ie, don't over mix!)
Cook pancakes however you do it at your home--griddle/pan, etc. We have a little griddle that we heat over medium heat.
A killer variation to this that I would have done but felt compelled to give my children more protein with the peanut butter discs, is pancake coated banana discs. Make the batter as directed above, and then slice bananas on the horizontal to create long, oblong-y kinda discs. Dip in the pumpkin pancake batter, and put on the griddle. We do this with regular pancakes and bananas, and they make a GREAT lunch option for the kids the following day!