Pumpkins, eggs, and oil in the mix makes for a moist, flavorful pancake with a crepe-like texture. Credit is due to the wonderful book Practical Paleo for the recipe. Easy, healthy, and delicious, these pancakes have become a Sunday morning staple in Veggie Wonder-land. They're also grain-free and paleo, with lots of fiber and protein to boot.
Most pumpkins and squashes will do, and the recipe works especially well with a butternut squash base. The brand and texture of squash mixed in does influence the taste - the Kroger organic brand I tried this morning resulted in a thicker, more substantial pancake than the standard Libby's brand version.
You will need:
- 4 eggs
- 1/2 cup canned squash (pumpkin or butternut squash work very well)
- 2 spoonfulls of melted butter or oil
- 1/4 tsp baking soda
- dash vanilla
- equal amounts of pumpkin pie spice and cinnamon, to taste
- sweetener to taste (maple syrup recommended)
- chocolate chips or chunks (optional)
- Mix wet ingredients, and then stir in the dry ingredients.
- Fry in greased or nonstick skillet on medium heat. A 2-3'' diameter cake works well. Sprinkle with chocolate chips if desired. Flip after a few bubbles appear.