pumpkin almond pancakes recipe - spillingthebeansnutrition.com · pumpkin almond pancakes yield:...

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Pumpkin Almond Pancakes Yield: about 12 5-inch pancakes Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 2 cups buttermilk (or 2 tablespoons vinegar + enough milk to equal 2 cups) 1 cup Libby’s pumpkin puree 3 egg whites whipped with a splash of milk 2 tablespoons of unsalted butter, melted 1 ½ teaspoons pure vanilla extract 2 ½ cups all-purpose flour ¼ cup granulated sugar 1 tablespoon light brown sugar 1 tablespoon baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger) ¼ cup chopped almonds Butter and maple syrup for serving Whipped topping (optional) Directions: 1. Start with a large bowl and add your buttermilk. (If you don’t have buttermilk, allow vinegar plus milk sit for 10 minutes for the milk to turn to buttermilk). 2. To the buttermilk, add the pumpkin puree, eggs whites, melted butter, and vanilla. Stir with a whisk to combine with buttermilk. 3. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt. 4. Pour the dry ingredients over the wet and mix. (Do not overmix!) 5. Let batter rest for 5 minutes. 6. Set frying pan over medium heat. Melt a little butter on the cooking surface, pour the batter into the frying pan. Flip when the edges start to look a little dry. 7. Serve topped with maple syrup, chopped almonds, and whipped topping. Enjoy! This recipe is brought to you by SPILLING THE BEANS www.rdspillthebeans.com

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Page 1: Pumpkin Almond Pancakes Recipe - spillingthebeansnutrition.com · Pumpkin Almond Pancakes Yield: about 12 5-inch pancakes Prep Time: 10 minutes Cook Time: 10 minutes Ingredients:

PumpkinAlmondPancakesYield:about125-inchpancakesPrepTime:10minutesCookTime:10minutesIngredients:

• 2cupsbuttermilk(or2tablespoonsvinegar+enoughmilktoequal2cups)

• 1cupLibby’spumpkinpuree• 3eggwhiteswhippedwithasplashofmilk• 2tablespoonsofunsaltedbutter,melted• 1½teaspoonspurevanillaextract• 2½cupsall-purposeflour• ¼cupgranulatedsugar• 1tablespoonlightbrownsugar• 1tablespoonbakingpowder• ½teaspoonbakingsoda• 2teaspoonspumpkinpiespice

(or1teaspoongroundcinnamon,½teaspoongroundnutmeg,¼teaspoongroundginger)

• ¼cupchoppedalmonds• Butterandmaplesyrupforserving• Whippedtopping(optional)

Directions:

1. Startwithalargebowlandaddyourbuttermilk.(Ifyoudon’thavebuttermilk,allowvinegarplusmilksitfor10minutesforthemilktoturntobuttermilk).

2. Tothebuttermilk,addthepumpkinpuree,eggswhites,meltedbutter,andvanilla.Stirwithawhisktocombinewithbuttermilk.

3. Inamediumbowl,stirtogethertheflour,sugar,bakingpowder,bakingsoda,spices,andsalt.

4. Pourthedryingredientsoverthewetandmix.(Donotovermix!)5. Letbatterrestfor5minutes.6. Setfryingpanovermediumheat.Meltalittlebutteronthecookingsurface,pourthe

batterintothefryingpan.Flipwhentheedgesstarttolookalittledry.7. Servetoppedwithmaplesyrup,choppedalmonds,andwhippedtopping.Enjoy!

ThisrecipeisbroughttoyoubySPILLINGTHEBEANSwww.rdspillthebeans.com