Pumpkin Harvest Pancakes

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I am always trying to find ways to incorporate more plant based, living food into my kids diet.

One of the biggest struggles I hear from you is, “Adam, how do you make it taste good”? 

If you are like the many parents who want to feed their children cleaner and easier to digest protein, being creative in your kitchen with taste as the priority is a must. That is why you are here and it is what I provide to you.

This is my latest recipe made just a few days ago with some sugar pumpkins the kids and I picked on our recent trip up to the pumpkin patch in Pemberton BC.

PHPKids2

Jacob guarding the pumpkins

If you want to learn how to get creative with food, join my upcoming LIVE webinar, Wed, Oct 28th, 2015 at 11am PST, 2pm EST. Can’t make it LIVE, register and I will send you a limited time replay to watch it from the comfort of your home or office. CLICK HERE TO REGISTER

Having loads of yummy sugar pumpkins to play with in my kitchen I asked the kids what they wanted me to make with them. PANCAKES!!! was their answer, so that is what daddy did 🙂

I am now happy to share with you my Pumpkin Harvest Pancakes recipe. Filled with healthy protein and loads of fibre, these are a great way to provide nourishment to a growing mind and body. BONUS – they are easy and quick to make. Give them a try and let me know how it goes by leaving a comment below.

Enjoy these nutrient rich and fluffy pancakes as a great breakfast or early dinner idea. OH YEAH!

Pumpkin Harvest Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 or 20 mini
 
Ingredients
  • 2 cups cooked sugar pumpkin
  • 2 cups gluten free baking flour
  • 1 cup shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup hemp seeds
  • ½ cup applesauce
  • ½ cup coconut sugar
  • 2 organic eggs
  • 2 cups non-dairy milk
  • ½ cup coconut oil, for frying
Instructions
  1. Place the cooked pumpkin, applesauce, coconut sugar, organic eggs and non-dairy milk into a medium mixing bowl and whisk until well combined.
  2. In a large mixing bowl place the baking flour, shredded coconut, baking soda, baking powder, cinnamon, nutmeg and hemp seeds.
  3. Mix well and then add in the wet ingredients until a well mixed batter is formed.
  4. Over medium heat, place the amount of batter you want into the middle of a frying pad with a teaspoon of coconut oil underneath. Flip to brown each side and cook through.
  5. Top each serving with more hemp seeds, applesauce, shredded coconut and some real maple syrup.

PHPKids1

Juliette & Jacob helping make the pancakes

If you want to learn how to get creative with food, join my upcoming LIVE webinar, Wed, Oct 28th, 2015 at 11:00am PST, 2pm EST. Can’t make it LIVE, registered and I will send you a limited time replay to watch it from the comfort of your home or office. CLICK HERE TO REGISTER
Please share!
About Adam Hart

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

Comments

  1. Donna Schiavone says:

    I don’t understand the use of gluten free flour. Why not use a quinoa or chic
    Pea flour? I thought gluten free was only good for those with allergies. Alos, I use dates for sweetener. Dates are a supercool and I don’t like too much coconut flavor.

    • Hi Donna

      Quinoa or chickpea flour are great options to use. I use a lot of buckwheat flour in my recipes. And yes DATES are AWESOME. I make my kids hemp milk using organic dates. So good!

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