As you may know, we just got back from the US after traveling to experience the magical fall foliage. This trip was a super spontaneous “mini-moon” that we decided to go on after realizing that the last two months, of wedding planning and getting married, have been pretty hectic.
This trip was everything we hoped for! Connecting with nature, eating good food, sharing romantic moments and getting tons of inspiration for the year ahead (if you haven’t been following, we just celebrated the Jewish new year a month ago). I came back to Israel packed with energy and with a huge craving for pancakes, and pumpkin, well and also real maple syrup. What can I say? This is my body’s way of combining some of my favorite things about the US - Halloween and Thanksgiving vibes, tall stacks of pancakes, pumpkin and the colors of fall.
Our trip started (and ended) in the greatest city of them all - NYC! Since we only spent a few days in the city, I will not be including a full NYC guide here, but here are some of my favorites at the moment:
After getting our jetlag in order, we were ready to start our road trip to see the fall foliage. Our plan was very loose, but we wanted to get up to Burlington, Vermont, through the White Mountains of New Hampshire and back to New York. Here are the highlights of the trip:
Hopefully, if you got this far, you’re ready to eat some pumpkin pancakes. This recipe was developed after I returned to Tel Aviv and wanted to make sure everyone can make it, even if they don’t have access to pumpkin puree or pumpkin spice. I use real pumpkin and a simple blend of vanilla and cinnamon.
Subscribe to recieve delicious recipes, updates, competitions and more.
Peel the pumpkin and cut it to small pieces. Place in a small pot with boiling water and cook for approximately 20 minutes until soft. Strain and set aside.
Into a large mixing bowl, sift the flour, baking powder, cinnamon, and salt. Add the sugar and mix to combine.
In a small glass, mix the almond milk and vinegar and set aside for 5 minutes.
Add in the soda water and gently mix together (make sure not to over mix). The batter should be thick but pourable.
Heat a small nonstick skillet, over medium heat, and rub it with coconut oil.
Once hot, spoon the batter onto skillet (just enough to cover the skillet). Cook until the surface of pancakes have some bubbles and the edges appear dry (approximately 3 minutes). Carefully flip the pancakes and cook until browned on the underside (approximately 2 minutes).
Transfer cooked pancakes to a plate and continue cooking until all batter is used up - about 6 pancakes (as original recipe is written).
Top with chopped pecans, coconut flakes, goji berries, and real maple syrup.