I don’t know about you, but I LOVE fall, and I am all about bringing some fall flavors into our favorite recipes. Breakfast is always a tricky meal, because fall mornings tend to be so hectic…hello, back to school season! But with a little fall cooking fun with the kiddos on a Sunday, we have yummy fall favorites ready to grab ‘n go throughout the week!
Here are a couple of our favorites for the season…
Pumpkin Oatmeal Banana Breakfast Cookies
These are delicious, healthy, vegan, & can easily be made gluten free with gluten free oats (Trader Joes are!) and your favorite gluten free baking flour!
Ingredients:
Dry:
- 1/2 C oats
- 1/2 C whole wheat pastry flour
- 1 Tbsp. finely ground flaxseed
- 1/4 tsp. baking soda
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- Pinch of sea salt
Wet:
- 1 large very ripe banana, mashed
- 1/4 C pumpkin
- 1/8 C pure maple syrup
- 1/6 C dried cranberries (or raisins, cherries, or chocolate chips) *The cranberries are our favorite!
- 1/4 tsp. vanilla extract
Instructions:
Preheat oven to 350.
1) In a large bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform (there will probably still be some banana chunks, it’s fine!).
2) Spoon batter onto a cooking-sprayed or nonstick cookie sheet.
Note: These do not spread out like most cookies while baking, so if you want them flat and more “cookie-shaped” instead of balls, press them flat before baking.
3) Bake about 14 minutes until lightly browned. They should be soft and chewy.
Enjoy!
Fluffy Pumpkin Pancakes
These are super yummy, easy to freeze or keep in the fridge to pop in the toaster oven for a fast homemade breakfast, even on crazy weekday mornings! My kiddos love these, and this pumpkin version even includes a hidden veggie!
Ingredients:
- 2 cups flour
- 1/3 cup sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 tsp pumpkin pie spice
- 1 1/4 cups milk
- 1/4 cup white vinegar
- 2 eggs
- 4 Tbsp butter, melted and cooled a little
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- chocolate chips (optional)
- whipped cream pecans, and/or maple syrup, for topping
Instructions:
- Add vinegar to milk and set aside for 10 minutes to form buttermilk!
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. In a medium bowl or measuring cup, whisk together the milk/vinegar, eggs, butter, vanilla, and pumpkin.
- Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (a few lumps are okay). Let the batter rest 5-10 minutes.
- Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. When ready to serve, top with whipped cream, pecans, and maple syrup.
My kiddos love these! We make a similar pancake recipe all year long, but the added pumpkin for fall is a fun change!
Do you have a favorite fall recipe? Please share!
