Wow, the pictures from my iphone don't do these pancakes justice! Ever since working towards non-processed foods in this house - I began tackling breakfast first. In our house, we are often out of here by 7:45am so we need something that is quick and easy (hello, if that doesn't say highly processed right there). I experimented over the summer with various waffle, pancake, granola recipes. I stumbled on a favorite filling pancake perfect for the fall season. (It will likely last way into Spring as well). On the weekends I will usually whip up a double batch, flash freeze on parchment paper for about 30 min and stack in a glass freezer safe container with some wax paper in between each pancake. Recipe for Joy The Baker's Pumpkin Spice Pancakes Here. I omitted the ginger and cloves. To the final mix I added about 1/4-1/3 cup dark chocolate chunks (found at Whole Foods). These do get very thick as you can see by the picture. So a lot goes a long way on the plate. One can of pumpkin equals about 2 cups so I pack the rest of the can by 1/2 cup and freeze.
Homemade whipped cream: 1 cup heavy whipping cream 1/4 tsp vanilla 2 tsp confectioners sugar whip on med-high until done.