Nine More Months: A Thanksgiving breakfast with Handi-Foil

Friday, November 16, 2012

A Thanksgiving breakfast with Handi-Foil

Thanksgiving is a time to reflect on your life and what you love about it. Most importantly for me, it's a time where I can relax, be comfortable, and just enjoy my family. No errands to run, no appointments, just hanging out. So on Thanksgiving Day, I'm not really interested in spending my day in the kitchen, and thankfully I don't have to cook the big dinner. I do cook breakfast that day, and it's usually a special breakfast, such as my kids' favorite pancakes.

Lately it's been especially hard for me to spend a lot of time in the kitchen with a small baby to take care of, so I had to adapt a little. Instead of slaving over my stove making a bunch of pancakes, I turned my favorite pumpkin pancake batter into a cake batter. To serve it you just cut a piece and drizzle with syrup. The spongy consistency soaks up all the syrup and the pecans give it a little crunch and a lot of flavor. The best part is that baking it in Handi-Foil gives me one less dish to wash, plus the cake pans with lids make it a portable treat, too. Check out the video recipe!

And here's the recipe written out in case I missed any measurements:



3 cups milk
1 can pumpkin puree
2 eggs
1/4 cup oil (I use coconut oil)
4 cups white whole wheat flour
1/3 cup cane sugar
2 teaspoons baking soda
1 Tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon salt
butter or oil to grease pan

1 cup raw pecan pieces
2 teaspoons ground cinnamon
maple syrup (or honey!)

In a very large bowl mix together your flour, sugar, baking soda, baking powder, ground cinnamon, nutmeg,
allspice and salt. In another bowl mix your pumpkin puree, milk, eggs and oil. Whisk your wet ingredients really well and then pour into your dry ingredients. Stir until just combined, and pour into a greased 9x13 pan. Bake at 375 degrees for about 35 minutes or until a toothpick inserted into the center comes out clean.

While cooling, toast your pecan pieces and cinnamon in a dry pan on low heat for about five to ten minutes. Once your cake is cool, shave off the top and sprinkle with your pecans, drizzle with syrup and serve.


Disclamer: I was provided with complimentary pans and a gift card to help purchase ingredients. My opinions are my own and not influenced in any way. This is my original recipe.


Candice Walker said...

love this!

Heidi said...

That looks like the best way to start the day! Thanks for sharing the recipe!