Pumpkin Pancakes Topped with Marscapone and Pecans

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I love pumpkin, all varieties! Every year I cook a few and freeze whatever I don’t use. For today’s recipe I used a Cinderella pumpkin, you can substitute whatever type you have, even canned.

Pumpkin Pancakes
In a large mixing bowl combine:
1 egg
1 cup pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cloves
a pinch of ground cardamom

once those ingredients are combined add:
1/3 cup brown sugar
1 Tbsp flax seeds
1 Tbsp coconut oil
1 cup whole wheat flour

Once that is combined beginning adding milk slowly. You’re going to add enough to turn the mixture into a batter. The amount of milk will vary depending on the moisture content of your pumpkin puree, canned pumpkin often seems drier than fresh puree. You’ll likely add somewhere between 1/2 and a cup of milk. But base this on your batter, not what it says here.
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Preheat a non-stick skillet over a medium heat. When the pan is hot lower the heat just a bit and spray the pan with non-stick spray. Spoon a small amount of the batter into the pan. The pumpkin puree is going to produce a very dense pancake, and therefore, they will take quite a bit longer to cook than your average pancake. Adjust the heat as needed and take your time with them, they’ll be worth it!

Until next time… Release YOUR Bon Vivant and Savor Your Life!

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