Pumpkin Pancakes
Course: BreakfastServings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
- The Pumpkin Part
2 cups pumpkin puree
1/4 cup organic butter
1/4 cup pure maple syrup
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
- The Pancake Part
2 cups spelt flour
2 Tablespoons baking powder
1/2 teaspoon pink Himalayan salt
2 Tablespoons coconut sugar
3 eggs
1½ cups milk (coconut or almond milk can be substituted for a dairy free option)
1/2 cup coconut oil, more for frying
1 Tablespoon vanilla
Directions
- In a small sauce pan on low to medium heat mix pumpkin purée, butter, maple syrup, nutmeg, cinnamon and ginger
- Allow to simmer about 5-10 minutes
- Remove from heat and let cool
- Separate eggs
- In mixing bowl, whip the egg whites until peaks form and set aside
- Beat yolks in a medium size bowl
- Add milk, liquefied (run jar under hot water) coconut oil and vanilla to egg yolks and set aside
- In a separate bowl, mix spelt flour, baking powder, salt and sugar together
- Add dry ingredients to egg yolk mixture
- Stir in cooled spiced pumpkin purée
- Fold in egg whites
- Heat about 1 teaspoon coconut oil in 10 inch fry pan on medium heat
- Use a 1/4 measuring cup to spoon pancake mix (3 at a time) into fry pan
- Flip when bubbles form to get golden brown cakes
Notes
- These pancakes freeze really well.
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