As the cooler weather descends, I, like many of you spend more time in my kitchen. My thoughts turn to hearty stews, slow roasting, and of course baking. Certain ingredients also make a comeback during the cooler months, one of those being pumpkin. While we use pumpkin throughout the year, it just “goes” with autumnal weather. This signature squash of autumn is also nutrient dense; a rich source of Vitamin A, Vitamin C, Zinc, Potassium, Magnesium and Fiber. The bright Orange color of the Pumpkin comes from its high levels of carotenoids, which assist in staving off the free radicals in the body. Pumpkins are also high in Beta Carotene which has antioxidant and anti-inflammatory properties.
The other night the air was crisp and the D-Man asked if we could have “Breakfast for Dinner”. I decided the roast I was planning to cook could wait until the next evening and whipped up a batch of Autumnal Pumpkin Pancakes. Unfortunately I don’t have a photo of the final product, the aroma filling the kitchen was incredible, and the pancakes were gobbled up before a picture could be taken. I hope you enjoy this recipe as much as my family, and make a double batch as these freeze well.
1½ Cups blanched almond flour
½ teaspoon Non-Aluminum Baking Soda
¼ teaspoon Celtic Sea Salt
½ teaspoon Organic Ground Cinnamon
¼ teaspoon Organic Ground Ginger
¼ teaspoon Organic Ground Nutmeg
Dash of Organic Ground Cloves
3 large Pastured Eggs
¼ Cup Coconut Milk
2 Tablespoons Raw Honey (melted if solid) or Coconut Nectar
3 teaspoons Vanilla Extract
¼ Cup canned Organic Pumpkin
Organic Coconut Oil and/or Pastured Butter for cooking the pancakes
In a medium bowl mix together the almond flour, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves.
Using an electric hand mixer beat the eggs, coconut milk, raw honey/coconut nectar, and vanilla extract until well combined.
Add the egg mixture to the dry ingredients and continue to beat until ingredients are combined.
Let the pancake batter rest for approximately 3 minutes before cooking.
Heat your pan with the coconut oil/pastured butter over medium low heat. (Note: watch the heat as the pancakes have a tendency to burn).
The batter is thick, so I use a 1/4 Cup measuring cup to scoop the batter onto the pan. Using the bottom of the cup to spread the batter so it cooks evenly.
Cook the pancake until it begins to firm and turn the pancake carefully using a thin spatula.
Continue cooking for approximately 1 minute and serve with pastured butter, and a little maple syrup.