Temps de cuisson: 20 Minutes Portions: 4
1 cup All Purpose Flour
3/4 cup Flax Seed Meal
1/4 cup Granulated Sugar
1 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
3 1/2 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Cloves
pinch Freshly Grated Nutmeg
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cardamom
1 1/2 cups Buttermilk
1 teaspoon Pure Vanilla Extract
3 tablespoons Coconut Oil, Melted
2/3 cup 100% Pure Pumpkin, Canned
2 tablespoons Unsalted Butter
In a large mixing bowl, combine all the dry ingredients and whisk together.
In a different smaller bowl, combine all the wet ingredients with the exception of the butter and whisk well to combine.
Add wet ingredients to the dry ingredients and whisk well to combine.
Place a large skillet over medium heat. Add 1/2 tbl butter to the skillet. Wait until the butter has melted and stops sizzling. Coat the bottom of the skillet with the melted butter and measure out 3 hot cakes using a 1/4 cup measuring cup. Cook the hot cakes on the first side until bubbles begin to form on the top of the batter and the bottom is golden brown, approx. 3 mins. Flip using a spatula. Continue cooking the hot cakes on the second side until golden brown and the hot cake is cooked through. Continue with remaining batter, cooking three at a time with 1/2 tsp butter.
Yields 3 hot cakes per person. ***Note: These can be made in ahead. To reheat, place on a baking sheet and brush with a little melted butter. Place in a 350 degree oven for 5 minutes just to reheat. Serve hot with butter and pure maple syrup.