1 cup whole wheat, spelt, or brown rice flour
1 tbsp agave nectar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
3/4 cup unsweetened almond milk
2 eggs
1/2 cup pumpkin puree
2 tbsp sunflower oil
pitch of clove
Mix together all ingredients and place in fridge for about 20 minutes (or until batter sets). Preheat a large pan and add enough olive oil spray to coat. Using a ladle drop batter in pan, allowing enough room between each for them to spread slightly. Cook until edges appear cooked and flip. Serve with a dollop of greek yogurt and squirt of agave nectar.
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Holiday Kitchen Gift Guide
Great kitchen tools are a MUST in the kitchen. Drum roll please for our favorite products this 2012:
Anolon Nouvelle Copper Stainless Steel Chef Casserole
Not only is this little beauty an awesome bang for your buck (at $79.99), it rocks for soups, stews, braising meat, or making a colorful pasta dishes. This sheik piece can be taken right from the stovetop to table which makes for less dishes. Score! The double full cap base (a layer of copper, encapsulated with aluminum, followed by stainless steel) makes for great heat conductivity and excellent cooking performance.
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