What a great way to use your pumpkins from Halloween, not to mention waking up to the wonderful smell of the scents of fall. Make it easy by cooking and pureeing the pumpkin the night before or use leftover pumpkin from my other pumpkin recipes, which a quick search of pumpkin will yield several. Ingredient amounts will yield between 12 – 15 pancakes.
1 cup of pumpkin puree about 1 1/2 cups before pureeing
1 1/2 cups of coconut milk
1/2 cup of brown sugar
1 teaspoon of baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon of allspice
2 cups of flour
Whipped cream homemade or purchased
Use leftover pumpkin or make by peeling and slicing part of a pumpkin and cut into bite sized pieces. Place on a baking sheet sprayed with non-stick cooking spray and spray pumpkin again with cooking spray. Bake in a preheated oven at 375 degrees for 20 – 30 minutes or until fork tender. Remove from oven and add to a blender along with the coconut milk and blend until smooth. Pour into medium size mixing bowl. Add eggs, brown sugar, baking powder, baking soda, cinnamon and all spice. Whisk together until well mixed. Add flour a cup at a time and mix. Do not over mix or your pancakes will be tough. Test the griddle/skillet with a drop of water to make sure it is hot enough. It should sizzle and that means you are good to go. Ladle onto your griddle or hot skillet. Wait for little bubbles to appear on the pancakes. Check the underside to see if they are golden brown and flip. Remove once second side is golden brown. Top with syrup, whipped cream a dash of cinnamon.