We love pancakes! This recipe is the perfect fall breakfast (or dessert), and another way to use pumpkin this season. These are dairy free and have very little sugar. Cook these up for family or friends, and you’ll be a kitchen favourite!
1 ¾ cups organic spelt flour
¼ cup Coconut Blossom Sugar
1 tbsp. baking powder
¼ tsp. unrefined sea salt
1 tsp. cinnamon
½ tsp. nutmeg
Pinch of ground cloves
1 cup organic hemp milk
½ cup water
¾ cup organic pumpkin
1 organic free run egg
2 tbsp. DME Coconut Oil (melted)
Begin heating your pan on medium heat with a teaspoon of coconut oil.
Mix dry ingredients.
Mix wet ingredients.
Slowly add and combine the wet ingredients to the dry. The batter will be a medium thickness when mixing is complete. Depending on your preference, you can add a bite more milk (or water) for a thinner batter.
Carefully pour small scoops of batter onto the heated pan. Small bubbles will form on the pancakes after a couple minutes. The pancake is ready to flip once you see multiple bubbles.
Once the pancake is flipped, let it cook for 1-2 minutes. You can place cooked pancakes in the oven on low heat to keep warm while you finish making the rest of your pancakes.
Finish with your favorite topping. We used fresh squeezed lemon and a sprinkle of Alpha’s Coconut Blossom Sugar.
Makes about 10 pancakes.