Organic Pumpkin Pancakes
By Jennie Lyon, Palm Beach, FL
Here's a delicious recipe for organic pumpkin pancakes made with a Halloween flair from Jennie Lyon and her terrific Sweet Greens blog. It is adapted from the Williams-Sonoma Kitchen Buttermilk Pancake recipe.
2 organic eggs (or egg substitute)
2 cups organic whole wheat flour
3 tablespoons organic sugar
2 teaspoons organic baking powder
1 teaspoon organic baking soda
1 teaspoon sea salt
2 cups organic sour cream
1/2 cup organic pumpkin
1/2 teaspoon organic vanilla
organic cooking spray
Crown Maple Syrup for serving
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, sour cream, pumpkin and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Lightly spray a griddle with the organic cooking spray and heat it over medium-high heat until a few drops of water flicked onto the surface skitter across it.
Pour batter onto the griddle and cook until bubbles form on the top of the pancakes and the batter is set. Flip the pancakes and cook until golden brown.
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