A Superb Post and An Edible Entry!

I've been trying every pumpkin pancake recipe I can find for the past few months and while they've all been good, none have been quite right. Most recipes I've tried have been very dense and didn't quite have that fluffy pancake texture I was looking for. But this Sunday morning I found one that looked promising.

I started to make it but it called for almond butter and whatI had was separated and wouldn't mix up so I didn't want to use it. I had already mixed up the eggs and pumpkin so I had to come up with somethingso I replaced the almond butter with coconut cream (skimmed offf the top of a can of coconut milk kept in the fridge). Then I added some melted butterbecause I add that to everything. When I cooked the first batch, they had a crepe-like consistency but just wouldn't cook. They we're soggy, but tasted good. So I added a tablespoon of coconut flour and about a tablespoon and a half of almond flour and the rest came out fantastic. Here is the revised recipe:

2 eggs

1/2 cup pumpkin

1/2 cup coconut cream

2 tablespoons maple syrup

1/4 tsp. vanilla

1 tablespoon melted butter

1/2 tsp. nutmeg

1/2 tsp. cinnamon

pinch of salt

1.5 tablespoons of coconut flour

2 tablespoons of almond flour

Mix the wet ingredients together well. Sift in the dry ingredients. Pour onto hot pan (with sizzling butter or coconut oil) with a 1/4 cup scoop. Cook for 2 to 4 minutes on each side on medium heat. This will make roughly 8 pancakes. Top with a drizzle of 100 percent pure maple syrup or local raw honey.

Then they get browned and crisp.

Posted in Home Improvement Post Date 02/16/2017






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