After Sunday’s breakfast I owe a big thank you to my dear uncle. When I was in high school he used to make pancakes for breakfast every day. Eventually he reduced it to every Sunday, (moderation is key) a tradition which I still try to uphold. These are the best pancakes you’ve ever had. He adapted the recipe to be vegan (just for me!) and taught me how to make pancakes before I left for college. Since then I love to make Sunday morning pancakes for family and housemates while thinking of my uncle in Maine doing the same thing.
Over the years, I’ve changed the recipe a bit. I have a few different versions, but typically I like to add bananas for flavor and ground flaxseed to help it all stick together.
Turns out we did not have flaxseed and we did have pumpkin that needed to be used. So I just started putting things in a bowl, it wasn’t quite the same as my usual recipe but, yum. Plus because these are sort of cornbread-like I reheated them in the oven the next night when I made a sweet potato chili.