Multigrain Pumpkin Pancakes with Speculoos Cookie Butter


If you’ve never had speculoos, or Cookie Butter, as they call it at Trader Joes, then you have not truly lived.  It is just what it sounds like, a spread made with ground up cookies.  The cookie, in this case, is a ginger spice cookie and pairs nicely with pumpkin.  It’s also great right out of the jar on a spoon.  As most truly yummy things go, though, it offers little nutritional value.  Don’t let the peanut butter-like consistency fool you into thinking that it’s healthy.   Just a little bit is all you need.

I made this recipe for my picky eater, Gabe.  Like most 3 year olds, he won’t touch a vegetable.  He will, however eat just about anything in pancake form.  The pumpkin in these pancakes adds vitamin A and fiber.  It also brings moisture to the pancakes, which can be on the dry side if made according to the package directions.

Speculoos can also be found in larger supermarkets in the world foods section if you don’t have a TJ’s nearby.  These pancakes would also be great with apple butter or maple syrup.

– 2.5 cups Multigrain Pancake Mix, (I used Trader Joe’s brand)
– 1 can Pumpkin
– 1/4 cup Vegetable Oil
– 2.5 cups Milk, (approximate amount)
– 1 tablespoon Pumpkin Pie Spice
– 1 tsp. Cinnamon
– Whipped Cream Cheese, optional
– Speculoos Cookie Butter, about 1 tbs per serving

1. Combine pancake mix, oil, pumpkin, spices, and milk in a large bowl and stir to combine. More or less milk may be needed depending on the pancake mix used, just add enough to get a good pancake batter consistency.

2. Drop by 1/4 cupfuls on to a preheated 350F griddle and cook for 2-3 minutes per side or until golden brown (and orange, of course!).

3. Serve with whipped cream cheese and a smear of cookie butter.



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