Spice Up October with Pumpkin Pancakes

October has become known as pumpkin spice season, be it for beverage options or in a delicious pie. One reason for this delicious trend is that fresh, local pumpkins are bountiful in October and are available at many local grocery stores, area farms and farmers markets.

 

While growing time varies by variety, pumpkin plants typically require more than 150 days to produce mature fruit, similar to other squash plants. In the Chicagoland area, most pumpkins are planted in late May through mid-June to allow enough time to form the tasty, vitamin-filled fruit. While they may mature into a classic orange, pumpkin varieties come in a variety of colors, including yellow, white and pastel shades of orange.

 

A pumpkin is classified botanically as a fruit because it starts as a flower and turns into a fruit with seeds in the middle. If you find a pumpkin variety you love in taste or appearance, it is easy to save the seeds to plant next spring. Simply save a few of the seeds when scooping out the pumpkin,  rinse and place on a paper towel to dry. Once dry, place the paper towel with the seeds in a sandwich bag or paper envelope to plant next spring. Be sure to store in a cool, dry location, The seed can be planted with the paper towel still attached.

 

 

 

Serves 1-2

 

 

**If batter is too thick, add 2 Tbsp water 

 

Put all pancake ingredients into blender until smooth.

Heat griddle or skillet over medium high heat.

Add small amount of coconut oil to griddle to prevent sticking.

Use 2-3 Tbsp of batter for each pancake.

They flip best when the pancakes are smaller. Cook on each side until brown.

Serve with maple syrup.