Just in time for the Halloween season! These pancakes are simple, delicious, and allergen-friendly.
Not only are they gluten-free and grain-free but they also incorporate pumpkin, which is an excellent source of vitamin A, vitamin C, vitamin K, iron and dietary fiber and a good source of vitamin E, pantothenic acid, magnesium and other minerals. They are also high in protein, making them a satisfying breakfast or snack option.
Decorating them like a jack-o-lantern with dried and fresh fruits is a great way to make them more festive and fun for the entire family this October.
Ingredients:
- 6 eggs
- ¾ cup pumpkin (canned or fresh)
- 1½ tsp vanilla
- 1 tsp cinnamon OR 1 drop cinnamon essential oil
- 1 tsp pumpkin pie spice or nutmeg OR 1 additional drop cinnamon, 1 drop ginger, & 1 drop clove essential oil
- 3 Tbsp coconut flour
- 2 Tbsp 100% maple syrup (optional)
- ¼ tsp baking soda
- Pinch of sea salt
- 2 TBSP ghee or coconut oil
- Dried and fresh fruits such as dried cherries, raisins, apples, and your other favorites.
Method:
1. Whisk eggs, pumpkin, coconut oil (or ghee), maple syrup and vanilla together.
2. Sift cinnamon, pumpkin pie spice, coconut flour, and baking soda together in separate bowl. If using essential oils, add them to the batter at the very end before cooking.
3. Add dry ingredients to wet and combine with a whisk or fork until smooth.
4. Spoon batter onto hot griddle. (Start with 1/4 cup per pancake as batter is thin and will spread).
5. When pancake starts to bubble, flip over and cook for 1-2 minutes or until cooked all the way through.
6. Decorate pancakes with dried and fresh fruit to resemble a jack-o-lantern or other festive Halloween character.
Tips: Even if you are just cooking for 1-2 people, make the full recipe. Having left over pancakes will be perfect for on-the-go snacks or out-the-door breakfast on another day!
