Pumpkin Pancakes

It's 8:00 am right now on a Tuesday morning, and even though it's only the second day back at school I'm already counting down to summer and contemplating another cup of coffee. I feel terrible cribbing so much because I'm really under a delusion, thinking I work a lot, and when I actually examine my evening I feel pretty pathetic. 
But the sun is up and glowing, and it's a mild winter morning. I wrote to my grandpa this morning with photos of my art that he wanted to see, I'm going to do some yoga- something I haven't had the chance to do in days, and perhaps make myself something interesting for breakfast. It's little things like these that wake you up, pick you up, and give you a little push. Because when you've got such lovely, subtle things around you, it seems a shame to complain and, quite frankly, live in denial.

Pumpkin Pancakes
From Chocolate Covered Katie
Note: Katie often includes a gluten-free option-- not something I normally do, but since it's there I've left it in fo

• 1/2 cup spelt, all-purpose, or Bob’s gf flour
• just under 1/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• only if using gf flour, add 1/4 tsp xanthan gum
• pinch stevia, or 2 tbsp liquid sweetener of choice
• up to 1/2 cup milk of choice, depending on flour choice and on desired pancake thickness (add up to 2 tbsp more if using stevia)
• 1/2 tsp white or apple cider vinegar
• level 1/4 cup plus 3 tbsp pumpkin or sweet potato puree
• 2 tsp oil or 1 extra tbsp pumpkin puree
• 1 tsp pure vanilla extract

In a medium bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry ingredients into wet, and stir together to form a batter. Lightly grease a skillet, then place the skillet over medium heat. When pan is hot, drop small ladles of batter onto the skillet. Be sure to spread out the batter so it doesn’t sit in the middle of each pancake. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Makes about 16 pancakes the size of the ones in the photos. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. (Pancakes in the photos are made with the gluten-free flour option.)