Yes, we love everything pumpkin over here too! Not just for the wonderful warm and fuzzy Fall feels it brings but also for its amazing nutrient content!Pumpkins are full of Vitamin A (the color orange always means high Vitamin A content), antioxidants to keep the harmful effects of oxidative stress at bay, and Vitamin C and E to boost your immunity. All the good stuff we need as this “new flu season” is on us.
This recipe was on repeat for us for a loooong time! It used to be the breakfast, lunch and dinner for my then 3 year old. I made a large batch and froze it. When she was hungry I just popped it to the toaster / cast iron skillet and warmed it up. Super easy, super fast, super nutritious!
Hope you and your family will enjoy it too!
- 1 cup pumpkin puree
- 1 cup and 1/4 cup nut milk
- 2 tbsp melted coconut oil / butter
- 1 tbsp lemon juice
- 2 tbsp coconut nectar / maple syrup
- 1 tsp vanilla extract
- 2 eggs
- 1 cup cassava flour
- 2 tbsp ground flax seeds - ground chia seeds
- 1 tbsp coconut flour - quinoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon ground
- 1/8 tsp ginger freshly grated
- 1/4 tsp allspice ground
Put squash, milk, oil, juice, coconut nectar, vanilla extract and eggs into your blender and blend it well.
In a bowl combine flour, baking soda, salt and spices.
Pour in wet ingredients from the blender into the flour mix, and combine - using a handheld kitchen mixer.
If you let it sit, it might thicken up too much. In this case just add a bit more milk.
Heat a ceramic pan or a well seasoned cast iron skillet and once hot turn stove to low and pour in pancake batter. It has to be cooked slowly (about 2 minutes on one side and 1 1/2 minutes on the other) to ensure the pancakes are cooked through.
Pour (real!) maple syrup on top or a little coconut cream, slice some pears on top, sprinkle cinnamon on it and enjoy!
Makes 10 pancakes.