About Us

Friday, November 11, 2011

Pumpkin Flaxseed Pancakes with Spiced Whipped Cream

This morning the kitchen is featuring a tasty new recipe and I wanted to share!

Pumpkin Flaxseed Pancakes with Spiced Whipped Cream
serves 4

1 cup golden flaxseed meal
3/4 cup canned pumpkin puree
2 eggs
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!

No comments:


Related Posts with Thumbnails