Need to take a break from holiday food madness? Try these simple yet healthy and delicious pancakes that can be served for breakfast or as a bread with soup or Indian Dahl. Feel free to add or omit any spice to give them the flavor of any regional cuisine. Enjoy!
Savory Gluten Free Pumpkin Pancakes:
2 cups pumpkin puree
1/3 cup almond flour
7 eggs
1 1/2 tsp cinnamon
1/8 tsp salt
1 tsp vanilla extract
1 tbsp butter, divided, for frying
Steps:
Combine all the ingredients up until the butter in a blender.
Heat up a large non stick pan or a griddle with a tsp of butter spread all around.
When the butter is hot (should sizzle when a drop of water hits it), pour out 3 inch pancakes.
Fry for about 2 minutes on each side or until they are golden brown on each side.
Fry the rest of the pancakes using more butter as needed so the pancakes don’t stick.
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