Pumpkin Pancakes

Let's Cook

1. Step 1.

   If using a fresh pie pumpkin, peel and seed it, then cut into 1-inch pieces. Fill a medium saucepan with enough water to cover the pumpkin and add 1 teaspoon of the sea salt. Bring to a boil over high heat.

2. Step 2.

   Add the cubed pumpkin to the boiling water and cook until soft enough to mash, about 15 minutes. Drain the pumpkin in a colander and let it sit for 5 minutes to drain thoroughly.

3. Step 3.

   Mash the drained pumpkin with a fork into a pulp, or use a food mill. You should have about 2 cups of purée. Set aside.

4. Step 4.

   In a medium mixing bowl, combine the remaining 1 teaspoon sea salt, almond flour, coconut flour, baking powder, cinnamon, allspice, and coconut sugar. Whisk to blend.

5. Step 5.

   In a separate bowl, whisk together the almond milk, melted coconut oil, and eggs until smooth.

6. Step 6.

   Slowly fold the wet almond milk mixture into the dry ingredients, stirring gently until just combined. The batter will be slightly lumpy; do not overmix.

7. Step 7.

   Gently stir the pumpkin purée into the batter until evenly incorporated.

8. Step 8.

   Heat a cast iron pan or griddle over medium-high heat. Add 1 tablespoon of coconut oil and let it melt, tilting the pan to coat the surface.

9. Step 9.

   Working in batches of 2 or 3 pancakes, spoon 3 tablespoons of batter per pancake onto the hot pan. Cook for 2 to 3 minutes, until bubbles form in the center and the edges look dry.

10. Step 10.

    Flip the pancakes and cook for 2 minutes more without moving them. Serve immediately with maple syrup, coconut cream, or a dust of cinnamon.