depends on whether you are cooking pumpkin or not
This is a great fall brunch recipe. I cook kambocha pumpkins or other sweet winter squash each fall and freeze it in 1 ½ cup increments just to make this recipe! The key is a to cook up a good tasting pumpkin because then you need very little sweetener and you can get away with using most, if not all, healthy grains instead of white flour. The kids love to add cacao or chocolate chips.
2 ½ cups of flour (I mix as many ancient and protein-rich grains as I have handy. For instance, ½ cup of: millet, amaranth, and spelt; and ¼ cup oats or oat flour, garbanzo flour and/or almond meal)
4 tsp. baking powder
1 ½ tsp. salt
1 ½ tsp. cinnamon
¾ tsp. nutmeg
a dash of ground cloves
3/4 cup of cooked pumpkin (or from can)
2 ¼ cups of almond, coconut, cashew or rice milk (or if you prefer, cow’s milk)
3-5 tablespoons of pure maple syrup, depending on how sweet your pumpkin is!
8 eggs or equivalent in egg whites, or a combination of the two
½ cup of melted coconut oil or almond oil, expeller pressed sunflower oil, butter, etc.
2 tsp. vanilla
1/8 to ¼ cup cacao nibs or mini chocolate chips (optional)
Blend the first six (dry) ingredients together in a large bowl. Whisk in the milk, pumpkin, eggs, oil and vanilla together in a medium bowl, by hand or with a blender, until well blended. Add pumpkin mixture to dry ingredients and whisk until just smooth. The batter should be fairly thick.
Brush a large skillet or griddle with a bit of oil and heat over medium heat. Pour 1/4 - 1/3 cup of batter at a time. Cook until the bubbles on the surface of the pancake cover from ends to middle and the sides are brown. Repeat with remaining batter.
If using cacao nibs or mini chocolate chips add them to each pancake after you have poured the batter or if you prefer, just add to the batter before you start making the pancakes. It’s so good and sweet you may not even need to add syrup!
adapted from Bon Appetit’s Spiced Pumpkin Pancakes, November 2000