COOKING WITH KORT

Pumpkin Pancakes

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It's pretty obvious that Kortnee would never make pancakes from a box and while these may seem basic, these are not your regular Sunday (Runday) breakfast fare. 

Ingredients

  • 1-1/3 cups Gluten Free All Purpose Baking Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 tbsp Nutmeg
  • 1 tbsp Cinnamon
  • 1 tsp All Spice
  • 1/3 cup of Chia Seed
  • 2 Eggs beaten
  • 1 cup Coconut Milk
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup Pumpkin (Purchase the canned Pure Pumpkin)

Recipe 

1.Begin preheating a griddle to medium or medium-high heat (350 - 375°F).

2.Combine the flour, baking powder, baking soda, nutmeg, cinnamon, all spice, chia seed, and salt in a medium bowl. 

3.In a separate bowl, whisk together the eggs, coconut milk, pumpkin and oil. 

4.With a wire whisk, stir wet ingredients into dry ingredients until smooth. 

5.Ladle approximately ⅓ cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot.