Savory Pumpkin Sage Pancakes
Savory Pumpkin Sage Pancakes With Honey Apple Cream Mixing savory and sweet is always a great combination. But adding the warmth of pumpkin and the depth of sage makes for a perfect fall meal.
Ingredients 2/3 cup pumpkin purée (made from 1 pie pumpkin) 1¼ cup spelt flour (or flour of choice) 1 teaspoon baking powder ¼ teaspoon baking soda 1 cup unsweetened coconut milk 5 leaves fresh sage ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper Coconut oil or ghee for frying
Directions First, make fresh pumpkin purée. Preheat oven to 400 degrees. Cut a pie pumpkin (like sugar pumpkin) in quarters and scoop out seeds. Place on baking sheet with flesh side down and bake for 30 minutes. Remove from oven, let cool, and scoop out flesh from skin. Place in blender or food processor and purée. The purée may be stored refrigerated for up to 5 days or frozen for future use. In medium mixing bowl, mix flour, baking powder, and baking soda together and set aside. Blend pumpkin, coconut milk, sage, and spices in blender for 30 seconds. Pour purée over dry ingredients and whisk together. Heat a skillet or pancake griddle on medium-high, add ghee or coconut oil to coat pan, and pour batter onto pan in 4-inch circles. Flip once, cooking 1–2 minutes per side. Serve warm with Honey Apple Cream.
Honey Apple Cream Ingredients 1 tablespoon cashew butter 1 tablespoon raw honey 1/3 cup water 1 green apple, cored and diced
Directions Blend all ingredients on high speed in blender until creamy. Serve with Savory Pumpkin Pancakes.
Ingredients 2/3 cup pumpkin purée (made from 1 pie pumpkin) 1¼ cup spelt flour (or flour of choice) 1 teaspoon baking powder ¼ teaspoon baking soda 1 cup unsweetened coconut milk 5 leaves fresh sage ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper Coconut oil or ghee for frying
Directions First, make fresh pumpkin purée. Preheat oven to 400 degrees. Cut a pie pumpkin (like sugar pumpkin) in quarters and scoop out seeds. Place on baking sheet with flesh side down and bake for 30 minutes. Remove from oven, let cool, and scoop out flesh from skin. Place in blender or food processor and purée. The purée may be stored refrigerated for up to 5 days or frozen for future use. In medium mixing bowl, mix flour, baking powder, and baking soda together and set aside. Blend pumpkin, coconut milk, sage, and spices in blender for 30 seconds. Pour purée over dry ingredients and whisk together. Heat a skillet or pancake griddle on medium-high, add ghee or coconut oil to coat pan, and pour batter onto pan in 4-inch circles. Flip once, cooking 1–2 minutes per side. Serve warm with Honey Apple Cream.
Honey Apple Cream Ingredients 1 tablespoon cashew butter 1 tablespoon raw honey 1/3 cup water 1 green apple, cored and diced
Directions Blend all ingredients on high speed in blender until creamy. Serve with Savory Pumpkin Pancakes.
