Sprouted Flour Pumpkin Pancakes

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This past week, we didn't stick to our weekly menu very well.  But in the process I found this absolutely delightful pumpkin pancake recipe on allrecipes.com. Below is my version using real food ingredients. Top these babies with a little pat of butter and some gently warmed organic Grade B pure maple syrup.  My kiddos ate the leftovers for lunch! 

What a great way to get some veggies into your diet during the morning!


Sprouted Flour Pumpkin Pancakes

• 2 pastured eggs
• 1-1/2 C raw milk
• 1 C pumpkin puree (drain any excess liquid if necessary)
• 2 T unpasteurized apple cider vinegar
• 2 C sprouted soft whole wheat flour
• 3 T sucanat
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t sea salt
•  2 T gently warmed expeller-pressed coconut oil

1. Beat eggs.
2. Add milk, pumpkin puree, and vinegar.  Stir.
3. In separate bowl, sift together dry ingredients (flour, sucanat, baking powder, baking soda, spices, and salt).
4. Add egg mixture to dry mixture.  Begin stirring to combine.  When about half-way mixed, begin adding warmed coconut oil in a thin stream, stirring while pouring.  (This helps to keep the coconut oil from hardening into chunks in your other ingredients.)  Avoid over-beating.
5. Cook as usual.

Makes 18 pancakes.