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There is nothing better than the crisp morning air. Standing on the porch taking a deep breath, followed by that very first sip of coffee, Up North Roast, of course!
There is truly nothing more enjoyable to me than those quiet five minutes before the house comes alive with kids, taking that first sip while watching the sun come up.
I take pride in being one hundred percent extra when it comes to family traditions and creating special moments. In the fall, our annual Corn Maze & Pumpkin Patch Day is a tradition we take very seriously.
Yet, it's often the smaller moments leading up to it, whipping up a batch of pancakes while the kids sit and watch a Halloween movie before heading out on our autumn adventures, that remind me just how lucky life is.
We have a fair few pumpkin patches in our area, and personally, I think they're all wonderful. Porth's Pumpkin Patch holds a special place in our hearts, not only because of how cute it is but because we love supporting local family farms. We also like to branch out just for fun, visiting places like Manager Harvest Acres, and testing our navigation skills at corn mazes like Zawada Farms or Getzloff Corn Maze!
About one hundred pictures, a few wrong turns, a cozy hayride, and endless smiles later, you're reminded that a day like this isn't just for the kids. It's a day to gather your friends and family, step outside, and wander in wonder together... exploring something new just outside of town.
Autumn Spice Pancakes (Gluten-Free and Dairy-Free)
Ingredients
• 2 tablespoons vegetable oil
• 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon apple pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup measure-for-measure gluten-free flour (King Arthur)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup oat milk
Directions
1. In a medium bowl, combine the oil, sugar, egg, vanilla extract, and almond extract. Whisk until fully incorporated.
2. Add the flour, baking powder, salt, and apple pie spice to the same bowl. Mix gently, pour in half of the oat milk, whisk together, and then stir in the remaining milk.
3. Heat a skillet or greased griddle over medium heat with a drizzle of oil.
4. Use a large kitchen scoop to portion 3 to 4 pancakes onto the hot surface.
5. Cook until bubbles form and the pancakes puff up, then flip.
6. Serve topped with maple syrup and whipped cream.
Recipe adapted from an original recipe by Audrey Roberts of Mama Knows Gluten Free.