These delicious pumpkin harvest pancakes are great for breakfast and are loaded with vitamins and protein. I used the “Andina flour” which is a mix of protein rich spelt, wholewheat and quinoa flours. If you can’t find this brand you could mix 60% all-purpose, 30 % spelt and about 10% quinoa flour. Or another good combination could be 1/2 all-purpose and 1/2 whole wheat flour. Anyway it’s the pumpkin puree that actually makes all the difference in this recipe imparting a special flavor and tenderness to this pancake. Continue reading
What makes these Stove Top Scones different is that you can bake them without the oven. They’re quicker to make, almost like pancakes.
These are wonderful for breakfast when you’ve run out of cereal or everything thing else. You can use other flours as well such as spelt flour or even substituting part of it with buckwheat. These little scones even make a great substitute for rolls or bread. They can be stuffed with practically any cold cuts or cheese too. Continue reading