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Recipes - pumpkin pancakes grain free Recipe

Recipe Name

pumpkin pancakes grain free

Submitted by

Laurak8897

Recipe Description

from Kitchen stewardship

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



4	jumbo	eggs
1	cup	pumpkin, canned (1/2 large can)
2	tablespoons	coconut flour
1/2	teaspoon	cinnamon, ground
1/4	teaspoon	cloves, ground
1/4	teaspoon	ground ginger
1/4	teaspoon	nutmeg
1/2	teaspoon	salt
2	tablespoons	Maple Syrup, Mohawk Valley Trading Company
1	teaspoon	vanilla extract, imitation, no alcohol

Steps

Sequence	Step

1	Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.
2	In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.
3	Fry slowly in lots of fat in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350F. Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.
4	The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.

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