Pumpkin Cardamom Pancakes

Grandbaby spent the night last night so I wanted to make him some pancakes this morning. Many of the recipes I’ve tried in the past are just too runny  – no matter how long I let it sit or whatever else I do to them.

This morning I tried Tammy Credicott’s recipe and they are the perfect consistency. And, super tasty with the cardamom! I added mini chocolate chips to Hudsie’s – he loved them. 🙂

Enjoy!

Pumpkin Cardamom Pancakes

 

 

 

 

 

 

 

 

Ingredients:

  • 1/4 c almond flour
  • 1/4 c coconut flour
  • 2 tbsp arrowroot starch
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp ground cardamom
  • pinch of sea salt
  • 1/2 cup pumpkin puree (I used canned)
  • 5 eggs
  • 1/2 tsp pure vanilla extract
  • 2 tbsp pure maple syrup
  • 1/4 c coconut milk
  • 2 tbsp coconut oil, melted, for cooking

How to:

  1. In medium sized bowl, combine the almond flour through the sea salt, mix well.
  2. Add all other ingredients, through the coconut milk, mix well using a hand mixer.
  3. Heat 1 tbsp coconut oil over medium heat.
  4. Pour the batter into the skillet to form 3-4″ wide pancakes.
  5. Cook the cakes until they bubble in the middle and the edges are set. Flip and cook for a couple more minutes.
  6. Repeat steps 3-5 with remaining oil and batter.
  7. Serve with maple syrup.

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