A couple of weeks ago I came across this recipe online and decided to give it a go. So glad I did!
Mmmm, mmm, good!
(I made a few little changes, noted in purple parenthesis)
I love the inclusion of warming spices (cinnamon, ginger, nutmeg, allspice, cloves), which according to Ayurveda, is important to incorporate in your cooking as the weather turns cooler.
These fluffy pancakes are made with gluten free oat flour, so just about anyone can enjoy them!
Just be sure to cook them low and slow so that the insides of the thick batter get nice and fluffy, but the outsides don’t get overdone.
Makes 7 to 8 medium-sized pancakes.
1. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil or butter, lemon juice and maple syrup. Beat in the eggs. (If your coconut oil goes back to its solid state, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
4. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick electric griddle, you might not need any oil at all.
5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
6. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
7. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.