As the long days of warm weather, sunshine, and cool drinks that characterize summer are turning into a distant memory, we are now in the midst of my favorite time of year: autumn! The time has come to welcome cozy sweatshirts, hot cups of tea on cool mornings, crisp leaves falling from the trees, and yes, recipes plump with pumpkin!
|Photo courtesy of Vons|
No matter how old I am, pancakes will always be one of my favorite breakfast foods. Pancakes serve as the perfect vehicle for an endless variety of delicious concoctions. This particular recipe for pumpkin pancakes showcases the versatility of organic canned pumpkin; a hearty, orange vegetable packed beta carotene and serves up a healthy dose of vitamin A in each ½ cup serving.
And it seems as though I’m not the only one with a deep-rooted love for pumpkin! McKenzie has featured canned pumpkin in these recipes for Pumpkin Pecan Muffins, Whole Wheat Chocolate Chip Pumpkin Cookies, and Pumpkin Pie Oatmeal...
|Pumpkin Pecan Muffins|
And now, for a (new!) pumpkin recipe.
These pancakes receive an additional boost of sweetness (and fiber!) from coconut flour which is used as a substitute for white or whole-wheat flour, making this recipe a yummy option for those following gluten-free diets.
6 eggs¾ cup canned pumpkin
1 ½ teaspoons vanilla extract
2 teaspoons cinnamon
3 tablespoons coconut flour
¼ teaspoon baking soda
1 tablespoon coconut oil
Pinch of salt
1) In a large bowl, whisk the canned pumpkin, eggs, and vanilla together.
2) Sift the cinnamon, coconut flour, baking soda, and salt into the wet ingredients.
3) Use 1 teaspoon of the coconut oil to grease a medium-sized skillet. Spoon the pancake batter onto the skillet, making the pancakes any size you wish.
4) When a few bubbles begin to appear on the top of the pancake, flip the pancakes to finish cooking.
By our wonderful contributing Blogger, Georgia Rounder!