Pumpken Pancakes

Grain-Free Pumpkin Pancakes with Cinnamon Honey Syrup
via Real Food Enthusiast

For the Pancakes:
4 eggs
½ cup pumpkin puree
2 tablespoons honey
3 tablespoons coconut milk or whole milk + more if batter is too thick
1 tablespoon butter or coconut oil + more for cooking pancakes
1 teaspoon vanilla extract
½ cup coconut flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

For the Syrup:
½ cup honey
¼ cup butter
¼ teaspoon ground cinnamon
 

For the Pancakes:
  • Heat a griddle to medium heat.
  • Whisk eggs, pumpkin, honey, milk, butter, and vanilla together until well combined.
  • In a separate bowl, mix coconut flour, baking soda, and spices together until combined.
  • Mix dry ingredient in with wet ingredients. The batter will be very thick, but you can add more milk if needed.
  • Grease the griddle with coconut oil or butter.
  • Spoon the batter onto the griddle and flatten and shape the pancakes. Try to keep them small (bigger than silver dollar pancakes but smaller than traditional pancakes).
  • Cook a few minutes until lightly browned, then flip and cook the other side for about a minute, or until cooked through. Do not walk away, they can burn easily.

  • For the Syrup:
  • To make the syrup, heat the honey, butter, and cinnamon in a small sauce pan over low heat until melted. Stir frequently.
  • Top pancakes with butter and syrup.
  • - See more at: http://realfoodenthusiast.com/grain-free-pumpkin-pancakes-with-cinnamon-honey-syrup/#sthash.nN99Pdyn.dpuf

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