Monday, October 7, 2013

The Three P's

Pumpkin. Pancakes. Pineapple. 
I love fall for the food and crunchy leaves.
Get yourself baking pumpkin, not carving pumpkin. Usually they are smaller in size.
Cut the pumpkin in half using a serrated knife in sawing motion.
 I cooked mine in the crock pot for about 5 hours or until poked with a fork and is soft and pulls away from the edge.  
 Spoon the pumpkin out. 
 Puree until smooth. 
 Add spices, vanilla, melted butter and honey. Stir and add the eggs. 
 Add the flours and mix until combined. 
 Serve with pineapple. 
 And maple syrup. 
These pancakes gotta be cooked nice and slow as they do burn easily. 
Pumpkin Pancakes

1 1/2 cups pureed pumpkin
3Tbls of melted butter
1-3 Tbls of Honey 
2-4 eggs
1 1/2 cup flour (I used coconut and almond)
1 tsp Cinnamon
1 tsp nutmeg
1 tsp ginger

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