Pumpkin Pancakes Two Ways & My Blog’s 1st Birthday

Soul Food Logo_edited-1

 

Guess What?! My blog is officially 1 YEAR OLD! I can’t believe it! Just one short year ago, I decided to start this site to provide recipes, reviews, and health/wellness information. While I’ve still got a ways to go (school and work have kept me pretty busy!), I have had so many great opportunities that have helped me learn more about the food allergy community and how I can contribute. I didn’t even know about GF expos a year ago, and now I’ve worked at 4! I remember meeting Sarah Norris (GFDFWDW) and Erica Dermer (Celiac & the Beast) and thinking how cool it was that I met people who are food allergy-famous, and now, I have not only met, but also  become friends with many other bloggers who run in that circle! In the past year, I have met and developed relationships with bloggers, readers, and vendors, learned more about opportunities in the field of nutrition and marketing,  gotten better at cooking, been recognized for my allergy work at NC State, met and started working for the CMO of Enjoy Life Foods (my favorite allergy-free company!), and been recognized at an event as the “Soul Food girl” (which is INCREDIBLY exciting because I never knew how far my posts were reaching!). It has been an amazing experience, and I can’t wait for what the next year brings.

What better way to celebrate a birthday with one of my favorite things to make, and what better way to usher in Pumpkin Spice season than with pumpkin pancakes? September is only two days away, so this is close enough for me. And since it’s a special occasion, you get not one, but TWO recipes. Awesome.

Thank you to everyone who has been with Soul Food since the beginning! 🙂

Xoxo

 

Pumpkin Chai Pancakes

Makes 1 serving

unnamed-4


1 egg

1/4 cup canned pumpkin

2 tbsp coconut milk

1/4 tsp vanilla

1/4 cup tigernut flour

1/4 tsp baking soda

1/2 bag chai tea

Pinch of sea salt

Oil/fat for the pan


 

1. Blend wet ingredients together until uniformly mixed (I used a magic bullet, but you can also do this by hand).

2. Transfer the mixture to a bowl and mix in the spices, flour and baking soda.

3. Heat oil on a pan over medium heat.

4. Place spoonfuls of batter on the pan. Cook for 2-3 minutes (until bubbles start to form) then flip and cook for another 1-2 minutes.


Pumpkin Chocolate Chip Pancakes

Makes 1 serving

unnamed-2


1 egg

1/4  cup canned pumpkin

2 tbsp coconut milk

1/4 tsp vanilla

1/4 cup tigernut flour

1/4 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/4 tsp allspice

1/4 tsp ginger

Pinch of sea salt

1 tbsp dark chocolate chips

Oil/fat for the pan


 

1. Blend wet ingredients together until uniformly mixed.

2. Transfer the mixture to a bowl and mix in the spices, flour and baking soda.

3. Heat oil on a pan over medium heat.

4. Place spoonfuls of batter on the pan and sprinkle with chocolate chips. Cook for 2-3 minutes (until bubbles start to form) then flip and cook for another 1-2 minutes.

 

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *