Pumpkin Pancakes

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Pumpkin Pancakes

1 cup flour (from sprouted wheat berries*)
1 cup buttermilk or yogurt
1/2 cup pumpkin puree
1 egg
1 tsp baking soda
1 tbsp coconut oil
1 tbsp honey
1 tsp vanilla
1/2 tsp finely grated ginger
1/2 tsp ground allspice (or other favorite pumpkin seasoning)
water as needed

(*If you do not have sprouted flour, combine flour with yogurt the night before to soak.)

Combine all ingredients. Add water to get the proper consistency for pancakes (this varies greatly depending on your pumpkin puree, yogurt vs buttermilk, etc.) You want the pancakes to be able to pour onto the griddle, but not be runny. My goal is always a happy medium, a batter that will form a round circle, but still puff up when cooking.

Best with lots of butter, a sprinkle of cinnamon, and warm maple (not pancake!) syrup.

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