Since I published it, Butternut Squash Pancakes has been my most popular recipe. I’m not entirely sure why – well, except for the fact they’re delicious pancakes – but it is. It occurred to me this past weekend that just about any squash would work in the recipe, including pumpkin. And, lo and behold, I had a small pumpkin sitting on my counter, just begging to be roasted.
So I did.
And I made pancakes out of it.
And flavored them with pumpkin pie spice.
And topped them with buttered pecans.
And they were delicious.
Note: If you don’t have a pumpkin on your counter with a delicious death wish, feel free to use canned pumpkin puree – not canned pumpkin pie filling, which contains large amounts of sugar and other questionable ingredients.
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 2/3 cup almond flour
- 1/8 teaspoon kosher or sea salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup pecans
- 2 teaspoons ghee or butter, melted
- 1/4 teaspoon kosher or sea salt
- Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
- aside. Chop coarsely oncey they have cooled.
- In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
- wet ingredients, mixing just enough to ensure there are no lumps.
- Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
- the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
- Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.
- Nutrition (per serving): 283 calories, 22.3g total fat, 98.1mg cholesterol, 365.9mg sodium, 295.5mg potassium, 14.3g carbohydrates, 4.3g fiber, 8.5g sugar, 4.8g protein