PUMPKIN PANCAKES
Ingredients
- 2 cups plain flour
- 4 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1 tsp nutmeg
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/4 tsp ground cloves
- 1 1/2 cups milk
- 1/4 cup buttermilk
- 1 cup pumpkin puree see notes
- 1 egg
- 2 tbsp coconut oil
- 1/4 tsp vanilla extract
Instructions
- Combine the dry ingredients (flour, brown sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, kosher salt, and ground cloves) in a large bowl and whisk to combine.
- In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
- Add the wet ingredients to the dry and stir together. Mix until just incorporated - try not to over-stir. It's okay if the batter is lumpy. Let the batter sit for 5 minutes.
- Heat a non-stick skillet of medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5 inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
- Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3-6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2-3 minutes, or until golden brown.
- To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200 degrees.
- Serve hot, with some pure maple syrup.
Notes
To make pumpkin puree, preheat over to 108c. Cut pumpkin into large wedges and toss in olive oil. Roast on a tray until soft (around 40 minutes). Cool and blitz in a processor until smooth. Freeze any excess, it keeps well.
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