Pumpkin pancakes

P1030188

These little faces can convince me to bake just about anything for them!

Oh yes, that's right girls, I did promise Pumpkin Pancakes last night...

I promised my girls pumpkin pancakes last night...I wanted them to go to bed without a fight since dad wasn't home and I was exhausted and out numbered. This morning they bounded into bed and reminded me of said promise. I pulled out some flour to use, a can of pumpkin and a few recipe bases to go off of. The result was good, but not great. However, I am posting a rough version of what I used and suggested additions. Cooking to me is fun, it's constant trial and error, playing around with what ingredients you have on hand. I had run out of a few flours so I chose some gluten free ones and a whole wheat flour. Usually have around 10 types of flours on hand to choose from. I use a lot of almond flour and coconut flour in the low carb recipes I create and then combine different rice/bean/root flours for gluten free recipes. Since I believe moderation is key, not being dependent on only using 1 or 2 types of flours is important to me. Also, I don't use xanthan gum. It is called for in many recipes but I don't use it. Why? Because to me it is not a real food but a industrialized product.
Course Breakfast Recipes
Servings 18 We made different size and shapes for our daughters

Ingredients

  • 1 cup rolled oats
  • ~3/4 or 1 cup whole wheat flour You could try buckwheat or barley too, have fun tryin new types!
  • 1/2 cup stoneground cornmeal ( I accidentally grabbed my bag of polenta and it was added in before I could change it out and it worked fine! Mistakes are fine to make in the kitchen)
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1 T baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp unrefined sea salt
  • 1-2 tsp cinnamon
  • 1/2-1 tsp ground ginger
  • 1/4 tsp all spice, nutmeg, cloves, cardamon With all the spices I adjusted as I made batches, so I don't know how much I used total
  • 2 1/2 cup whole milk
  • 2 or 3 T raw honey, raw agave, maple syrup
  • 2 eggs from pastured chickens ideally
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or butter tip- melt coconut oil in the pan you plan on cooking pancakes in
  • 1 can pumpkin puree

Instructions

  • Blend dry ingredients in a blender. Combine wet ingredients. Mix together and start cookin! My method, make your first few pancakes and then taste. Not enough spice? Add a little bit more of each. Not thick enough? Add a bit more flour, which one? I recommend tapioca or whole wheat. I topped the pancakes with some greek yogurt and chopped nuts.
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