It happens like clockwork. Every two weeks, we somehow manage to eat our way to the back of our refrigerator and pantry and are left creatively scrounging for meals made from little more than brown rice, carrots and chicken broth. How does this happen? How can two people eat so much?!?! I plan out meals, regularly hit the grocery store, and still, we always seem to find ourselves at the end of this two-week harvest staring into sad and lonely cupboards.
I was about to drag myself to the store tonight, but alas! I think we can make it one more day! RealSimpleFood just inspired my scrounginess with ideas for using pumpkin puree (and it’s fall, y’all, so I’ve got that on hand). Hooray! Rice is nice, but don’t pumpkin pancakes for dinner sound divine?
The recipe is super duper simple (and a semi-homemade one at that). Just mix 1/3 cup pumpkin puree with 1 cup of dry pancake mix according to package instructions. I used Hodgson Mill whole-wheat buttermilk pancake mix and followed their on-the-box recipe (except for adding an extra 1/2 cup of milk, 1/4 teaspoon ginger, a pinch of cloves and 1/2 teaspoon of cinnamon — surprise!). Finish them off with powdered sugar, and you’ve got a mighty tasty breakfast for dinner, made with ingredients you probably already have.
And tomorrow, it’s off to the grocery store.
XO,
Katrina
Katrina! Those pancakes look delicious! I wish I’d made them for dinner last night, too!
Thanks, Kristin! Breakfast for dinner is always great, and pumpkin makes it so much better!
Those look great! I cant wait to try and make those this fall:) thanks for the recipe!
Thanks! Hooray for fall and the start of pumpkin season!