This morning the kitchen is featuring a tasty new recipe and I wanted to share!
Pumpkin Flaxseed Pancakes with Spiced Whipped Cream
1 cup golden flaxseed meal
3/4 cup canned pumpkin puree
1/4 c Truvia (or other plant-based sugar substitute)
1 tsp. vanilla
1 tablespoon butter
1 tsp. each cinnamon, nutmeg, all-spice
Mix together and get ready for magic.
In a pan, melt 2 tsps of coconut oil. Dob dough on the pan and evenly flatten with a fork to create a pancake. On medium heat, place lid on the pan and cook each side through (about 5 min. total.) Add a bit of coconut oil in the pan for each new pancake.
Heavy whipping cream
Whip it up and liberally garnish your pumpkin pancake!
Enjoy with hot coffee and a chilly morning.
And a little Chopin.
Have a lovely day!