Pumpkin Pancakes

Pumpkin Pancakes
Pumpkin Pancakes
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The Pumpkin Part
  1. 2 cups pumpkin puree
  2. 1/4 cup organic butter
  3. 1/4 cup pure maple syrup
  4. 1/4 teaspoon nutmeg
  5. 1 teaspoon cinnamon
  6. 1 teaspoon ginger
The Pancake Part
  1. 2 cups spelt flour
  2. 2 Tablespoons baking powder
  3. 1/2 teaspoon pink Himalayan salt
  4. 2 Tablespoons coconut sugar
  5. 3 eggs
  6. 1½ cups milk (coconut or almond milk can be substituted for a dairy free option)
  7. 1/2 cup coconut oil, more for frying
  8. 1 Tablespoon vanilla
  1. In a small sauce pan on low to medium heat mix pumpkin purée, butter, maple syrup, nutmeg, cinnamon and ginger
  2. Allow to simmer about 5-10 minutes
  3. Remove from heat and let cool
  4. Separate eggs
  5. In mixing bowl, whip the egg whites until peaks form and set aside
  6. Beat yolks in a medium size bowl
  7. Add milk, liquefied (run jar under hot water) coconut oil and vanilla to egg yolks and set aside
  8. In a separate bowl, mix spelt flour, baking powder, salt and sugar together
  9. Add dry ingredients to egg yolk mixture
  10. Stir in cooled spiced pumpkin purée
  11. Fold in egg whites
  12. Heat about 1 teaspoon coconut oil in 10 inch fry pan on medium heat
  13. Use a 1/4 measuring cup to spoon pancake mix (3 at a time) into fry pan
  14. Flip when bubbles form to get golden brown cakes
  1. These pancakes freeze well.
The Keyes Ingredients https://thekeyesingredients.com/

Posted on

November 17, 2014

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