food

Pumpkin Pancakes With Berry Compote

There's never a wrong time of year to indulge in sweet pancakes.

food

Pumpkin Pancakes With Berry Compote

There's never a wrong time of year to indulge in sweet pancakes.

Ingredients

Pumpkin Pancakes With Berry Compote

  • 1 1/2 cups milk
  • 1 cup pumpkin (squash) purée
  • 1 egg
  • 2 tablespoons coconut oil
  • 2 cups self-rising flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 vanilla bean

Berry Compote

  • 2 cups fresh or frozen summer berries
  • Juice of 1/2 lemon
  • 2 tablespoons maple syrup

Steps

Pumpkin Pancakes With Berry Compote

  1. In a large mixing bowl add all dry ingredients, break up and combine with a whisk.
  2. Make a well in the middle of dry mix then add pumpkin purée, egg, coconut oil and milk, whisk till dry and wet mix in combined and smooth over.
  3. Brush skillet with coconut butter and heat over medium-low heat. Add 1/4 cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes.
  4. Flip and cook until golden on the bottom, about 2 more minutes.
  5. Pour compote atop the pancakes and serve.

Berry Compote

  1. In a pan, stir together berries, lemon juice and maple syrup. Cook on a med-low heat until the berries break down and a loose compote forms (about 10-15 minutes).