While visiting my family in MI this week we got the snow they were needing so badly. In three days, 16″ of snow accumulated and there may be more coming. Although snow is not something I enjoy very much I do realize that many places need it for moisture…, and it is pretty to look at.
And this tower of loveliness is a new recipe I tried over the weekend. I have been reading more of Nourishing Traditions and also a book called Cure Tooth Decay, more on the book later, and from these have decided to try cutting out/down on my intake of grains. The difficult part for me is that I still enjoy items like pasta and pancakes, but I don’t mind trying a replacement for them as I feel so much better when I don’t eat those products.
I found this recipe for Grain-free Pumpkin Pancakes, from the blog Wellness Mama, and thought some of you might also enjoy. They are very simple, tasty and would be great to make when you have large quantities of eggs to use up! Plus I love that I can feed them to my little man and not worry about how many to let him have. I did add the vanilla and allspice, but you could also leave them out or add other spices/flavors to make them your “own”.
Grain Free Pumpkin Pancakes:
- 2 eggs
- ¼ cup pumpkin puree (GAPS legal canned pumpkin puree or homemade)
- ⅛ tsp. cinnamon
- dash of allspice
- 1/4 tsp. of vanilla
- Coconut oil for the pan
- Raw butter, raw honey, maple syrup, or fruit butter for serving
- Warm a cast iron pan over medium high heat.
- Whisk together the eggs, pumpkin puree, cinnamon, allspice and vanilla.
- Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
- Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
- Cook until golden on the bottom and slightly opaque in the center and around the edges.
- Flip, brown on the other side, and serve.
- Makes about 8 small pancakes, for 1 large serving or 2 medium servings.
How has your winter been?