Cooking in the autumn is such a savory time. There are so many flavors I’m suddenly inspired to use, like cinnamon, nuts, pumpkin, and root vegetables. I’ve been working too much lately that unfortunately I’ve been without much time to cook, but Sunday brunch is sacred and with something sort of semi-homemade I managed to find the time to be festive with pumpkin cinnamon pancakes and almond milk, date, banana shakes. The recipe is below for an easy autumn brunch!
2 cups of store bought pancake mix
1/5 cup of filtered water
2/3 can of organic pumpkin
1 table spoon of cinnamon
1 table spoon of cooking oil (to keep them moist)
Directions: cook in a skillet on medium heat.
Serving: 6 medium size pancakes, serve with organic maple syrup!
VEGAN DATE SHAKE
1 whole banana
6 whole pitted dates
2 cups organic vanilla almond milk
Directions: combine all ingredients in a blender until well mixed .
Serving: Serves 2 people.
Of course no brunch is complete without some coffee from your french press at home and some table decor, like my warty little pumpkin all tied up in black satin and some antique teacups and depression glass dishes!