The Fluffiest Pumpkin Pancakes (THM E)
gf option / df option
Brianna: I started making my own kefir this past year and as much as I enjoy drinking it plain I have also enjoyed experimenting with it in cooking! One of these experiments resulted in these beautiful pancakes. The second I made these I knew they had to be shared with the world. Besides, what screams Fall more than the fluffiest pumpkin pancakes?
PLEASE NOTE: This recipe is THM compliant because it soaks the flour in a acidic medium overnight, much like using a sourdough starter. If you don’t wish to soak this recipe, you can use a sporuted grain flour or oat flour.
Yields 18-24 pancakes.
Ingredients:
- 2 cups flour (whole grain whole wheat, einkorn, or sprouted) (use GF oat flour for GF option)
- 2 cups of plain lowfat kefir (or dairy free yogurt)
- 3/4 cup pumpkin puree
- 2 tsp of pumpkin pie spice
- 1 tsp vanilla extract
- 2 tsp THM Super Sweet (or Pyure)
- 1 egg
- 2 Tbsp unsalted butter
- 2 tsp baking powder
- 1/2 tsp baking soda
Directions:
Mix flour and kefir together (the mixture should be somewhat runny and if it isn’t you can add some unsweetened nut milk or water to loosen it). Let the mixture sit on the counter for 7-8 hours.
Preheat griddle to 300°F. Mix all remaining ingredients with the kefir and flour mixture.
Drop a 1/4 cup of mixture onto the hot griddle. Cook for 3-4 minutes each side, or until it looks and feels done.
Serve warm and enjoy!