Pumpkin Spice Pancakes

Autumn harvest brings an abundance of hard winter squashes like pumpkins and Hubbards. Both of which are perfect for this warming autumn or winter breakfast. Consider serving with pan fried apples in maple syrup. Winter squashes actually correspond with the Earth element in Asian food energetics – meaning they are appropriate for all seasons and the transition of seasons. You can identify these foods by their ability to be stored in a simple, unprocessed form. Grains, lentils and legumes and hard fleshed squashes can hang out in your pantry for months!  The Earth element foods are central part of the diet and anchor and nourish the digestive system, so if spring pops up and you still have a pumpkin rolling around, don’t hesitate to use that beautiful food up.

Servings: 4-6

Prep time: 15 mins

Cook time: 20 mins

Ingredients

• 1 1/2 cups milk of choice I use a vanilla soy milk or almond milk

• 1 cup pumpkin puree

• 1 medium egg

• 2 Tbsp extra virgin olive oil

• 2 Tbsp maple syrup

• 2 cups flour I use spelt often for this recipe

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp fresh ground ginger

• 1/2 tsp ground nutmeg

• orange peel zest

Instructions

Grab my Playing With Pumpkins Ebook

1. In a bowl, combine milk, pumpkin and egg, oil and maple syrup. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and orange zest.

2. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled cast iron or frying pan over medium high heat. Pour about 1/4 cup of batter onto hot pan. Brown pancake on each side and serve with warm maple syrup and apples.

Recipe Notes

Nutritional highlights: This is a sweet dish as such is nourishes Yin. The pumpkin warms and nourishes the Stomach and Spleen and helps to regulate the sugar content of this dish. The spices warm and aid digestion.

Primary Season: Late Summer (transition of all seasons), Autumn and Winter