Cardamom Pumpkin Pancakes
These cardamom pumpkin pancakes are the perfect combination of a floral spice with a sweet vegetable. Cardamom's health benefits include lowering blood pressure while pumpkin may boost immunity. This recipe only contains ten ingredients, is gluten-free, and is perfect for slow Saturday mornings!
Equipment
- 2 mixing bowls
- Whisk
- spatula
- skillet
Ingredients
- 2 cups oat flour
- 1 cup pumpkin puree
- 1 tbsp raw honey (plus more for serving)
- ½ tsp cardamom powder
- 2 tsp baking powder
- 2 tsp apple cider vinegar
- 1 cup milk (dairy or dairy free)
- 2 large eggs
- 1 tbsp extra virgin coconut oil (plus more for frying)
- ¼ tsp sea salt
Instructions
- Sift oat flour, baking powder, cardamom, and sea salt into one mixing bowl and stir thoroughly.
- Whisk eggs, pumpkin puree, milk, raw honey, coconut oil, and apple cider vinegar in another mixing bowl until homogenous.
- Pour the dry mixture into the wet mixture bowl and fold together until smooth.
- Preheat your skillet on medium-low and grease with oil.
- Pour 1/4 cup of batter and cook the first side until bubbles form about 1 to 2 minutes.
- Flip over and cook for another 1 to 2 minutes.
- Repeat the last two steps with the rest of the batter.
- Serve pancakes with raw honey on top and enjoy!
Notes
- Freshly toast and grind cardamom seeds from green cardamom pods: Most pre-ground spices at your supermarket lose a lot of flavors, especially cardamom. To get the best taste out of this whole spice, do the following:
- Crack the green cardamom pods and collect the black seeds inside.
- Toast them in a dry skillet until fragrant but not burning.
- Crush the seeds in a mortar and pestle until a fine powder forms.
- Feel free to swap out cow's milk for nut milk to make this recipe dairy-free!