Pumpkin Pie Pancakes
Breakfast ideas, holidays
INGREDIENTS 1 cup roasted pie pumpkin flesh* 1 cup sprouted whole spelt flour (or oat flour if you want gluten free) 3/4 (1/2-1) cup nut milk 3 eggs 1T melted…
INGREDIENTS
1.5 C oats
2 T coconut flour
2 tsp (packed) Aluminum free baking powder
1/2 tsp vanilla
1 tsp cinnamon (optional)
2 medium sized ripe bananas
3 eggs
2-4T water
Add all the ingredients to a good* blender (mine is linked below!) and blend until everything is well combined, for my blender that’s about 1 minute. It’s that easy!
*Depending on the strength of your blender I recommend pre grinding the oats into flour, and/or starting with just the banana and the eggs and blending those before adding the other ingredients. But if you have a good high powered blender you can add everything in.
Once the batter is smooth, add in 2-4 tablespoons of water. You want to add enough so that the batter can be easily scooped, but it’s still thick and too thick to easily pour! The amount of water I add varies because bananas are different sizes, but it will work with 2, 3 or 4T so don’t worry.
Heat a cast iron skillet (linked below!) to a low to medium heat and brush with coconut oil (I use a silicon brush). Don’t heat it too high. These are thicker pancakes and you need them to cook more slowly to cook through, if the pan is hot they will burn on the edge and be batter in the middle!
Every pan is different but cook until you can start to see the edge cooking around the base of the pancake, they begin to rise, and a few bubbles are forming (but they’ll be small cos it’s a thick pancake.) Then flip them over.
Cook until they have risen to be thick and fluffy and there is no liquid batter visible in the centre. Transfer onto a plate to serve, or cool and store for the next day. These store much better as they are thicker and less prone to drying out. I seal them in a stasher bag and then heat them in a skillet briefly then in the oven on a low heat in a cast iron pan sealed with foil.
Enjoy!
