• Hana Kovac

Pumpkin and Chestnut Pancakes



Although fall officially starts on Friday, our whole house is already filled with pumpkin flavour. If you want to add more colour to your diet, autumn orange vegetables are a perfect option. Orange veggies are rich in carotenoids, an antioxidant that can also be converted into vitamin A. These vegetables include carrots, squash, and sweet potatoes. This recipe also calls for chestnut flour, one of my favourite flours for gluten free baking (the chestnut trees which are cultivated in Europe are the Castanea sativa variety). Chestnuts are an excellent source of dietary fibre. Most people don't eat enough fibre - one more reason to eat more chestnuts!

Pumpkin and Chestnut Pancakes

Ingredients

4 eggs

4 tbsp. coconut flour

2 tbsp. chestnut flour

1 cup almond milk (or other non diary milk)

1/2 cup pumpkin puree (homemade or store-bought, for store-bought check if the can is BPA free)

2 tbsp. maple syrup

1/2 tsp. baking soda

1/2 tsp. apple cider vinegar

1 tsp. cinnamon

1/2 tsp. ginger

3 cloves reduced into powder

pinch of salt

Directions

1. Heat the pan. I use this cast iron pan.*

2. Blend all ingredients.

3. Melt 2 tablespoons of butter or ghee in a skillet over medium heat. Spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.

4. Enjoy with 1 tsp. of coconut sugar mixed with 1 tsp. of cinnamon.

* Do not use non stick cookware. Read about the dangers of non stick cookware here.


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