Citrus Pumpkin Pancakes
This is truly a mouth-watering food as medicine recipe chock full of mood-stabilizing amino acids as well as potassium, magnesium, and vitamins E and A to calm the mind and strengthen the body. And what is more autumn than pumpkin?!?
The Stuff You Need
½ cup cooked pumpkin
1 teaspoon vanilla extract
2 orange segments
4 teaspoons orange zest, divided (from about 1 large orange)
3 tablespoons cashew butter
1 tablespoon coconut butter
⅛ cup almond flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon baking soda
4 to 6 teaspoons avocado oil, divided 4 tablespoons coconut cream
What to do with The Stuff
In a blender, combine everything but the avocado oil and coconut cream, and blend on high for 45 seconds.
Heat a 10- to 12-inch cast-iron skillet or stainless-steel pan and add 2 teaspoons of avocado oil to the pan. Allow it to heat rapidly for 30 to 45 seconds, then reduce the heat to medium.
Slowly pour the batter into the pan to make 3 to 4 pancakes, about ⅛ cup batter per pancake. Once tiny bubbles start to form, 1½ to 2 minutes, flip the pancakes and cook for 1½ to 2 minutes more. Remove from the pan and continue until all the batter is gone, adding avocado oil to the pan at the start of each new batch. You may have 2 to 3 batches depending on the size of the pancakes and the pan.
As the pancakes are cooking, mix together the coconut cream and remaining 2 teaspoons orange zest in a small bowl. Dollop on pancakes when ready to serve.