Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

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Booze and breakfast.

YES!

Also, Monday.

And Happy 4th birthday Living The Sweet Life 🙂 wooo hoooo!!

It’s crazy to think that I’ve been blogging for 4 years already.

If you could eat any meal for the rest of your life what would it be?

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Mine, breakfast/brunch. Seriously – it outweighs lunch, dinner and dessert any day … and that says a lot!!

It’s all the pancakes, waffles, smoked salmon, bagels, dooooouuuughnuts. I want it all.

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These pancakes are fluffy and full of fall spices, and the syrup – I could drink it.

Also, it’s totally kiddo friendly as all of the alcohol burns away ( wink wink… kidding, it does). Or you know, this could totally just be a parents only meal … if I catch anyone with a straw in the syrup … I’ll have no choice but to high-five you!!

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Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

Speculoos Pumpkin Spice Pancakes

1 3/4 cups flour

1/4 cup ground Speculoos cookies

1/3 cup granulated sugar

1/2 tsp salt

1 tsp pumpkin spice

1 1/2 tsp baking powder

1 egg

2 cups milk

2 tbsp room temperature butter ( or margarine)

1 Tbsp Vanilla extract

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In a large bowl, whisk together all of the dry ingredients.

Add egg, milk, butter and vanilla.

Whisk until smooth.

Using 1/2 cup scoop batter into a hot frying pan / griddle.

Cook until you begin to see small bubbles – flip and cook an additional 2 minutes.

Repeat for the remaining batter.

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Whiskey Maple Syrup

1 Cup Water

1 Cup Granulated Sugar

1/3 Cup Brown Sugar

1 Tbsp Whiskey

1 Tsp Maple Extract

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In a small sauce pan, whisk together all of the ingredients. Bring to a simmer over medium heat. Cook until thickened – approximately 30 minutes. Remove from heat and allow to cool for 10 minutes.

Serve warm over pancakes.

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Fresh Fig Chia Seed Pancakes with Coconut Rum Sauce

I’ve probably only mentioned a million and one times, that I’m trying to hold on to ever morsel of summer.

I know it’s September.

I know labour day has passed.

I know what Starbucks has done ( don’t even say it *cough – pumpkin spice latte * … stop it!)

But the sun is still so shiny, and I don’t want to wear super comfy-thick-cuddly sweaters …. Yet.

I want sunshine. I want ice cream. I want s’mores. I want flowy neon maxi skirts and I want beaches …

I’m a brat. I just saw it. I get it.

Can I convince you to continue reading, if I hoax you into justifying that rum is totally healthy breakfast food.

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Logic:

Pancakes = breakfast

Pancakes + chia seeds = healthy breakfast

pancakes+ chia seeds + fresh figs = super healthy breakfast with a does of gorgeous and can only be eaten with coconut rum syrup.

Geniusness.

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Fig Chia Seed Pancakes with Coconut Rum Syrup

(serves 2)

Pancakes

1 1/2 Cup Flour

1 Tbsp Baking Powder

1/4 Tsp Sea Salt

3 Tbsp Chia Seeds

1 Tsp Nutmeg

5 Fresh Crushed small Figs

1 Tbsp Vanilla extract

1 1/2 cups milk

1 Tsp Vinegar

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Coconut Rum Syrup

1 Can Coconut Milk (approximately 1 1/2 cups)

1/2 Cup Brown Sugar

1 Tsp Sea Salt

1 Tbsp Coconut Rum ( or you can use extract)

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Pancake Directions:

In a large bowl, combine all of the dry ingredients for your pancakes.

Add figs, vanilla, milk and vinegar. Stir until dry ingredients just begin to disappear – lumps are okay – you don’t want to over mix  ( it will give you still pancakes!!).

Allow to sit for 10 minutes ( this is the perfect time to make your syrup).

Over medium high heat, cook 1/2 cups of batter at a time. Note, this stuff is thick. Cook until small bubbles begin to form.

Flip and cook an extra 2 minutes. Repeat with remaining batter.

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Coconut Rum Directions:

Over medium heat, add Coconut Milk, brown sugar, sea salt & coconut rum to a sauce pan. Bring to a rolling boil, stir until the brown sugar is completely dissolved. Lower the heat, and allow to simmer for 10 additional minutes.

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Plate your pancakes and make’em pretty!!

Let’s face it, if I can’t get to sunshine & beaches – I’m bringing it to me and what’s a beach without a little booze?

Sunday’s With Joy : Carrot Cake Madeleines

Confession: I’m a magician.

It’s true. Okay, it’s no where near true, I can’t even do a card trick without messing it up ( now that’s true). But I did turn pancakes into Madalines. It was an idea. A great idea. And I got to play in cream cheese frosting.

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Joy(look at me – calling her Joy as though we’re BFF), is in fact the magician. 3 words Carrot. Cake. Pancakes.

Dessert and Breakfast all in one – YES! Cream Cheese Frosting before noon – YES!  … Magician.

Except, then I went and LTSL’ed this whole magic trick and I baked the bad boy, dunked it, and then …. mmmm.

Let’s just say, I don’t even have crumbs left.

Madalines are pretty. And they’re french – I feel like everything french is pretty and a little more sophisticated. I can’t speak fluent french but Madalines .. I could get use to that language.

Don’t forget to get your copy of the recipe, in this glitzy / glam book.

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Carrot Cake Madelines

Alterations:

  • Added 4 Tbsp Ground Flax and Chai Meal
  • Filled A large Madeline Pan and baked for 20 Minuets.

Let’s french 😉

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Cream Cheese Glaze

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Dunk!

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Enjoy!!
Don’t forget to stop by tomorrow, I’m making my take on Joy’s Brown Butter Peanut Butter Crispy Rice Treats

xox

Sunday’s With Joy : Zucchini-Potato Pancakes with Cilantro Chili Sauce

I admit, I haven’t done SWJ in a while.

Not that I didn’t want to … nor was it because I didn’t have the time… but it was because I was busy eating this ( PS HOLY MOTHER OF YUM! I’ve been craving it since I finished the tub!![ yes, I ate the entire tub *oink*]).

So I didn’t want to make any more frozen treats to tempt me…. For a while.

Please Sunday with Joyer’s don’t kick me out of your fancypants group … I think you’re all extra snazzy… and I swear on the love of brown butter, I won’t flake anymore.  <- that’s how serious I am.

Plus I see s’more brownies in our near future, and I am all over that like a peanut butter on jelly.

I did get a chance to make Joy’s Zucchini Pancake recipe though.

Well sort of.

I changed it.

Sort of.

I used the exact same ingredients.

Used the exact same measurements.

Except I changed the method (seriously, I’m just asking to be kicked out of this book club : ( )

And I made one giant pancake, instead of little ones. It’s still worthy of sharing … or sitting with, right from the oven with a fork (I won’t tell anyone, it can be our little secret … except please don’t burn yourself – – I’d feel guilty. But it would be worth it [sorry it’s true… I’m also sorry I keep doing brackets inside of brackets .. this isn’t math class *yuck] )

Annnnyyywhooooo Want to see what I did?

Zucchini-Potato Pancake with Cilantro Chili sauce

Zucchini-Potato Pancake

  • Potatoes
  • Garlic
  • Sour Cream
  • Red Onion
  • Zucchini
  • Salt
  • Eggs
  •  Flour
  • Paprika

Directions:

  1. Preheat oven to 425 of. 
  2. Dice potatoes. In a large pot bring to boil potatoes and garlic. Allow to boil until softened.
  3. Strain of excess water and add to a large bowl.
  4. To the potatoes, add  sour cream, flour, salt and paprika.
  5. Smash it all together, until its smooth.
  6. Add the onions and zucchini.
  7. Last add the egg.
  8. Lightly grease a large non-stick frying pan. Heat for 3 Minutes, until it begins to lightly sizzle.
  9. Add your Zucchini-potato mixture. Spread as evenly as possibly.
  10. Allow to cook for 7 minutes –> you’re creating a crust that is about to rock your socks.
  11. Place in heated oven and allow to bake for 30 minutes.

Once finished baking, work your magic and flip onto your serving plate. 

Cilantro Chili Sauce

  • 1 Cup Plain Yogurt
  • 1/2 Cup Fresh Cilantro
  • 1 Tbsp Dried Chili Flakes

Directions:

  1. Place all of the above ingredients in a blender ( or a mini mixer). Blend until well combined.
  2. Serve with your pan-ca-doodle. 

The crunch on this little monster is heavenly, and the cool creamy sauce matches perfectly. Next time, I think I’m going to up the amount of zucchini I used and also add a little more paprika ( mama likes it a little hot :D).

Toodles, noodles

xox