Tuesday, September 14, 2010

Healthy and Yummy Pumpkin Pancakes!

Oh, it is definitely that time of year again! You know, the time of year when any recipe containing the word pumpkin catches my eye :) Yes, I definitely have a pumpkin obsession! I've always LOVED pumpkin pancakes and there are tons of recipes out there, but I had not yet found one that meets my healthy standards (i.e. honey instead of sugar and soaking the flour to reduce the phytates and improve digestion.) So I was excited to randomly come across the Come Walk With Me blog, which discusses Nourishing Tradition-style food and recipes. Lisa's recipe for pumpkin pancakes is not only healthy, but delicious, and even my "not-so-obsessed-with-pumpkin" husband whole-heartedly approved :) She says they freeze well, also, but there weren't enough left today for me to find out :)

Squash (or Pumpkin) Pancakes
2 c. flour (I used spelt)
1 1/2 c. buttermilk ( I used keifer because it was what I had on hand; yogurt would work as well)
*12-24 hours beforehand, combine these two ingredients & cover

1 c. squash or pumpkin puree (I just used the whole can, probably 1 1/2 cups)
1 t. cinnamon
1/2 t. ginger
1/8 t. nutmeg
2 T. raw sugar, honey, or maple syrup
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 egg
2 T. melted coconut oil

When you're ready to make the pancakes stir in all remaining ingredients to the soaked flour/buttermilk mixture. Lisa likes thin pancakes (not fluffy) so she added about 1/2 c. water and 1/2 c. milk to greatly thin out this batter. I wanted them thick, so I didn't add any, and the batter didn't pour easily but still made great pancakes! Heat additional coconut oil in a skillet over medium low heat (you want these to cook all the way through) flipping when bubbles pop.


The Daily Smash said...

Love ur blog check out my new food blog http://thedailysmash101.blogspot.com