Pumpkin Pancakes

So, you're done with your pumpkin pies, soups and bread.  Got some pumpkin to spare?  Try these amazing pumpkin pancakes.  They make a great holiday morning treat, plus you get to learn my big pancake secret... it's all in the eggs.

THE DRY STUFF

1 1/4 cups all-purpose stoneground wheat flour

OR

3/4 cup potato flour/1/2 cup rice flour/1 tsp xanthan gum if gluten free!

2 tablespoons light brown sugar

2 teaspoons baking powder

1/2 teaspoon each cinnamon

ground ginger, and salt

1/8 teaspoon nutmeg

and a pinch of ground cloves.

Himalayan/sea salt and pepper to taste

2 tbsp flaxseed

THE WET STUFF

6 heaping tbsp pumpkin puree (fresh or canned)

1 cup regular dairy OR almond milk

2 egg whites

1 egg yolk

2 tbsp melted butter

drizzle of olive oil

THE PREP

Mix all dry ingredients together with a wisk.

Beat egg whites into near soft peaks.  The whites should still have a wet sheen but must stick to the bowl when turned upside down.

Mix wet ingredients together in a separate bowl and stir into dry ingredients using a silicone spatula. 

When incorporated (yes, small dry bits of stuff are fine) fold in egg white mixture with care to not completely deflate your peaks.

Turn your griddle on to 300 degrees or place your nonstick pan over medium heat.  Grease with either butter or spray- whatever you feel good about.  Ladle the batter onto the cooking surface.  Cook either side 3-4 minutes until golden.  Remember, these are pumpkin pancakes so the inside will be slightly wet when cooked.

Serve with a fruit and a terrific local maple syrup.  YUM!