Pumpkin Pancakes are a healthy alternative to fattening and sugar-laden restaurant pancakes. You will feel good about making and serving these to your family year-round!
2 cups Silk brand Coconut Milk (in the dairy section: carton, not canned!)
1 cup unsweetened pumpkin puree
2 egg whites
2 tablespoons melted coconut oil (not hot)
1 tablespoon white vinegar
2 tablespoons pure raw honey
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon finely ground sea salt (or 1/4 teaspoon Himalayan salt)
Grape Seed, Spritz-style, or Olive Oil spray (non-propellant type)
1) In a small glass bowl, whisk the egg whites for 40 seconds, and set aside.
2) In separate larger bowl, mix pumpkin puree, honey, coconut milk, coconut oil, and vinegar. Mix well to combine thoroughly. Slowly add the whisked egg whites to the bowl, folding in the eggs with a spatula.
3) In a separate bowl, mix together all dry ingredients. Stir dry ingredient mix into the pumpkin mix, using a spatula to carefully fold all ingredients together. Mix until combined, but do not over mix. A few small lumps are fine.
4) Heat a large skillet over medium heat for one minute. Spritz pan with Grape seed or Olive oil and let sit for 30 seconds. Add 1/4 cup pumpkin pancake mix to the skillet... if you have a larger skillet, you might be able to cook 3-4 pancakes at a time; a griddle works best, but is not necessary.
5) Cook pancakes for about 3 minutes, or until the tops are full of bubbles. Flip pancake, and continue to cook for about 1 minute. Remove from skillet, and keep warm in a 200 degree oven on an oven-proof plate or dish.
This recipe makes 16 pancakes. 1 serving equals 2 (4 inch diameter)pancakes.
Makes a total of 8 servings.
SUBSTITUTIONS & VARIATIONS:
You can substitute cow's milk, rice milk, goats milk, or almond milk for the coconut milk. *This is NOT canned coconut milk! Silk Coconut Milk is found in the milk/dairy section of your grocery store.
You can add berries, banana's, or cranberries to your pumpkin pancake batter... start with 1 cup of fresh, and go from there.
Top your pumpkin pancakes with 2 tablespoons of pure maple syrup, pure raw honey, or cinnamon tinted Greek yogurt and a sprinkle of 1 tablespoon chopped walnuts, pecans, or almonds.