It's not often we have pancakes at this home.
Our breakfasts tend to be large and made from using what comes out of the farm and garden. We like to eat most of our calories and proteins in the morning to carry us through a busy day.
Our lunches are whatever fresh fruit we have on hand.
Our lunches are whatever fresh fruit we have on hand.
I don't always have a planned menu for the evening.
So, when the day whisks by more quickly than expected, then it's time to whip up an easy and quick supper that will satisfy an evening appetite.
With all the pumpkins we have on the farm, it's not hard to find ways to use them in meals throughout the week.
Tonight, it will be pumpkin pancakes sweetened with raw honey.
Recipe:
1 cup gluten-free flour mix (I use Pamela's Baking & Pancake Mix)
1 cup cooked, mashed pumpkin
1 egg
1/2 cup coconut milk (or water)
1 TBsp coconut oil (or vegetable oil)
1 TBsp of milled flax seed (optional)
Directions:
Mix ingredients all together just until there are no lumps
Pour 1/4 cup of batter onto lightly oiled, pre-heated griddle (med. heat)
Cook on first side about 40 seconds, flip and cook another minute or so (should be golden brown)
Serves 2 to 4 people
For Honey Syrup recipe:
1 cup honey
1 TBsp butter (optional)
1 tsp lemon juice or zest
pinch of nutmeg
Pour honey into gravy boat or heat-proof glass measuring cup and set into a pot of hot water
Let honey warm up
Stir in butter, lemon juice and nutmeg
May your day or night be blessed in God's grace.
