Pumpkin Spice Pancakes


The kids were quite enthralled by the morphing melted pumpkin.

The kids were quite enthralled by the morphing melted pumpkin.

Fiber, potassium, magnesium, vitamins C and E, and plenty of antioxidants in the form of carotenoids can be found in pumpkin. Cinderella pumpkins have the thickest flesh and have a sweet flavour great for baking. I roasted a whole one in the oven (oops, probably a little too long at close to 2 hours… resulting in a bit of a juicy mess in my oven!) but it was easy (ignoring the fact that I still need to clean my oven) and my kids thought it was fun to peel the skin and scoop the squishy flesh into a dish. After blending it up, we had our puree which I put in mason jars and froze for later baking!

Make sure you line the bottom of your oven with foil and put the pumpkin on a big rimmed baking sheet. Remove from oven when it’s soft for a knife to easily pierce… but not completely mush like mine!

I got the following delicious pancake recipe at http://www.keeperofthehome.org/2012/10/jump-into-fall-with-over-30-pumpkin-ideas.html

Pumpkin Spice Pancake Recipe:
Makes about 3-4 dozen

• 3 3/4 cups whole-grain flour (spelt recommended)
• 1/3 cup sucanat, or unrefined sugar
• 2 Tbsp baking powder
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 1/2 cups milk
• 1 1/2 cups water (I used 3 c skim milk)
• 1 1/2 cups pumpkin puree
• 3 large eggs
• 6 Tbsp melted butter
Combine dry ingredients in a medium bowl. In a separate bowl, combine the milk, water, pumpkin, eggs, and melted oil or butter and stir until well mixed.
Pour wet ingredients into dry ingredients and mix until just combined. If you prefer a slightly thinner pancake, as I do, you may want to add another 1/4 or 1/2 cup of water to get a thinner consistency. If you prefer a thicker pancake, leave the batter as is, just know that it will take a bit more time to cook all the way through.
Heat frying pans to medium heat and melt a spoonful of your choice of oil on them. I recommend coconut oil or organic butter.

Love my cast iron pan for frying pancakes!

Pour batter in small circles (about 1/4 to 1/3 cup batter for each pancake) onto the pan. Flip when they start to look dry and bubbles begin to appear in the middle of the pancake. Serve with maple syrup and a dollop of whipped coconut cream.

For dairy free whipped cream: Chill bowl, beaters and can of coconut milk. Scoop the hard cream out of the can (it will separate when chilled).
Beat with a tbsp of icing sugar and vanilla until light and fluffy. So good!


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