Soaked Pumpkin Pancakes

I found this recipe when looking for a healthy pumpkin pancake recipe.  Many thanks to Nourishing Gourmet for this great recipe!

• 2½ cups whole wheat flour
• 2 cups whole milk, coconut milk, kefir, or buttermilk - if using a non-fermented liquid such as coconut milk, add in 2 tablespoons of raw apple cider vinegar, water kefir, or other live culture liquid (I used raw whole milk)
• 3 tablespoons butter, melted
• 1 cup pumpkin puree
• 2 eggs
• 2 tablespoons coconut sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoons baking powder
• ½ teaspoons baking soda
• ½ teaspoons salt
• Apple Cider Syrup (optional)
• Butter (optional)

INSTRUCTIONS

1. In a large glass bowl, mix your flour, melted butter and milk. Cover with a towel and leave on the counter for 12- 24 hours. (I usually do this the night before.)
2. In the morning in a medium-sized bowl whip the pumpkin puree, eggs, coconut sugar, pumpkin pie spice, baking powder, baking soda and salt together.
3. Pour the mixture into the flour that was soaked over night. Stir until the batter is smooth.
4. Heat a skillet (I prefer cast iron) over medium heat. You will know it is ready if you sprinkle a couple droplets of water on the pan and they sizzle.
5. Pour batter onto the skillet to create the size pancakes you desire. I prefer about 4 inches in circumference, ¼ of an inch thick.
6. Cook until bubbles start to appear. Flip over and cook for another 30 seconds to 1 minute.
7. Serve fresh off the skillet or place in a baking dish in a warm oven.
8. Top with butter and apple cider syrup.