Spiced Pumpkin Pancakes
Spiced Pumpkin Pancakes
Ingredients
Dry Ingredients
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp arrowroot flour
- 1/4 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp Himalayan or fine sea salt
Wet Ingredients
- 4 eggs, beaten
- 1/2 cup pumpkin puree
- 1/4 cup pure unsweetened apple cider
- 2 tbsp ghee, or coconut oil
- 1 tsp blackstrap molasses
- 1 tsp pure vanilla extract
Instructions
- 1
In a large mixing bowl, add all the dry ingredients and mix with a whisk until very well combined. It might be a good idea to sift them to insure even distribution and remove any possible lumps. Set aside.
- 2
In a separate bowl, combine the wet ingredients and mix well. Add the dry ingredients to the wet and mix delicately with a whisk until very well combined. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
- 3
Meawhile, add some coconut oil to a large skillet and heat over medium heat.
- 4
When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked, about 2-3 minutes.
- 5
Very delicately flip the pancakes and continue cooking until set, about 45 seconds.
- 6
Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
- 7
Garnish with coconut butter, a drizzle of honey and a few pecans, if desired.
Nutrition
Per serving (based on 10 servings)
