Pumpkin Spice Canna Pancakes

Picture this: It’s an autumn Saturday, and there are no worries to stop you. It’s a calm, crisp morning, with golden leaves falling softly and an air of relaxation in the air.

It’s the perfect time to dive into the kitchen and whip up some delicious pumpkin spice pancakes. But what could make this experience even more special? Fire up a THCA Pre-Roll as you head to the kitchen and have the best culinary experience you could ask for.

Bloomz THCA Pre-Rolls are the perfect addition to a carefree fall morning, now, let’s get cooking.

Pumpkin spice, that iconic blend of warm spices and comforting notes, has been a hallmark of fall for many years. Now, imagine intertwining this beloved flavor with the rich, holistic properties of cannabis to start your day. 

Introducing the Pumpkin Spice Canna Pancakes — a harmonious fusion of the comforting flavors of fall with the calming essence of cannabis. Whether you’re a seasoned cannabis enthusiast or simply curious about infusing your culinary creations, this article will guide you through the art and science of crafting the perfect pancake stack.

Dive in with us as we unfold the secrets to achieving this delightful breakfast treat, setting your autumn mornings aglow with the best of both worlds.

Yields: 8-10 pancakes 

Ingredients: 

1 1/4 cups all-purpose flour 

2 tbsp granulated sugar 

2 tsp baking powder 

1/2 tsp salt 

1 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1/4 tsp ground cloves 

1/4 tsp ground ginger 

1 cup milk (or almond/soy milk for a dairy-free option) 

1/2 cup pumpkin puree (not pumpkin pie filling) 

1 large egg 

2 tbsp cannabutter, melted (adjust according to your personal dosage preference) 1 tsp pure vanilla extract 

Additional cannabutter for cooking and serving (optional) 

Walnut Topping: 

1/2 cup walnuts, roughly chopped 

1 tbsp maple syrup 

1/2 tsp ground cinnamon 

Pinch of salt 

Prepare Walnut Topping: In a small bowl, mix chopped walnuts with maple syrup, cinnamon, and a pinch of salt. Set aside to let the flavors meld. 

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. 

Combine Wet Ingredients: In a separate bowl, mix the milk, pumpkin puree, egg, melted cannabutter, and vanilla extract until smooth. 

Merge Mixtures: Pour the wet ingredients into the dry ingredient mix. Stir until just combined. It’s okay if there are a few lumps—refrain from overmixing. 

Prepare Your Pan: Heat a non-stick skillet or griddle over medium heat. Once heated, add a small amount of cannabutter to lightly coat the surface.

Cook the Pancakes: Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes. Flip the pancakes and continue cooking for another 1-2 minutes or until golden brown and fully cooked. 

Serve and Savor: Plate the pancakes while they’re still warm. Generously sprinkle the walnut topping over them. For an extra touch of sweetness and flavor, drizzle with more maple syrup or add a pat of cannabutter. 

Notes: 

1. Adjust the cannabutter amount based on your tolerance and preference. Always start with a conservative dosage if you’re new to edibles and allow a couple of hours to gauge its effects. 
2. Ensure that any food containing cannabis is clearly labeled to prevent unintentional consumption. 
3. Consume responsibly and be mindful if using other cannabis products in conjunction. ● 

Perfect for a cozy autumn morning, the combination of rich flavors and the gentle embrace of cannabis is sure to leave you in a state of pure relaxation with this Pumpkin Spice Canna Pancake recipe. Enjoy!

If you have a sweet craving later in the day, we recommend complementing the perfect autumn day with some THC-P Gummiesfrom Binoid, which in their assorted flavor packs, including Blueberry Pie, Piña Colada, and Sour Cherry Lime, expect an uplifting and happy feeling with a soothing body sensation.