These pancakes are a great way to use up any random bits of pumpkin purée at Thanksgiving. In fact, I’d go as far to say they are worth cracking open a fresh can of the stuff.
Just take around a cup of leftover pumpkin purée and put it in a jug where you whisk it with 2 eggs, 2 cups milk, a quarter cup canola oil, half a cup plain natural yoghurt. In a bowl, whisk together 2 cups spelt flour, 1 teaspoon each ground ginger and ground cinnamon, 2 teaspoon baking powder. Whisk the wet ingredients into the dry ingredients. Drop dollops of batter onto a hot frying pan or flat griddle and cook for a couple of minutes before flipping them and cooking them on the other side. I served ours with mango, almonds, plain yoghurt and grade B maple syrup. Yum.
The above recipe minus the pumpkin and spices is my standard healthy pancake recipe, sometimes I add grated apple before cooking, sometimes sliced banana or blueberries. I often add a couple of tablespoons of ground flaxseed to the batter too. The batter sits in the fridge for a couple of days making it handy for quick breakfasts mid-week.
You can pick up all the equipment I use through my shop.