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Pumpkin Pancakes with Creamy Almond Sauce Yield: 2 servings
1 C pumpkin puree
3 ea. Lg. eggs
1 t vanilla
2 t baking powder
½ C almond flour
½ C arrowroot starch
1 ½ t chai spices (cinnamon, cardamom, ginger, allspice, cloves, nutmeg)
¼ t salt
coconut oil spray
3-4 T butter (for serving)
Pure maple syrup (for serving)
Creamy almond sauce (for serving)
In a medium bowl, whisk together pumpkin, eggs, and vanilla until homogenous.
In a separate bowl, whisk together dry ingredients. Add to wet ingredients. Whisk until just combined.
Heat a griddle pan (large saute pan alternatively) to medium, spray with coconut oil, and place ½ C of batter per pancake.
Cook 1st side until set around edges and bubbling in the center (should be light golden). Flip and cook other side until light-golden as well.
Stack cooked pancakes on top of each other and cover with a clean kitchen towel to keep warm.
Repeat until batter is finished.
Serve pancakes stack. Top with pure maple syrup and whipped cream.
For almond sauce :
½ C liquid unrefined coconut oil (Nutiva)
½ C creamy almond butter (MaraNatha 1 ingredient, roasted)
½ C maple syrup
1 t vanilla extract
1/2 t chai spices powdered sugarPinch salt
In a small pot heat coconut oil until just warm. Turn off heat, whisk in the rest of the ingredients until homogenous, reserve.