Using up Thanksgiving leftovers part 1. Pumpkin pancakes.
Take around a cup of leftover pumpkin purée (leftover from the ice cream I made for Thanksgiving) whisked with 2 eggs, 2 cups almond milk, quarter cup oil, half a cup plain natural yoghurt in a jug. In a bowl, whisk together 2 cups spelt flour, 1 teaspoon each ground ginger and ground cinnamon, 2 teaspoon baking powder. Whisk wet ingredients into dry. Cook as per regular pancakes before marveling at your thriftiness! I served ours with mango, almonds, plain yoghurt and grade B maple syrup. Yum.
The above minus the pumpkin and spices is my standard pancake recipe, sometimes I add grated apple before cooking, sometimes sliced banana or blueberries. I often add a couple of tablespoons of ground flaxseed to the batter too. The batter sits in the fridge for a couple of days making it handy for quick breakfasts.