Makes 8 Pancakes
Raise your hand if you love autumn! ‘Tis the season to make pumpkins a large part of your diet, and overall life. An ideal pumpkin-centric day in late October? Escape your city and visit a pumpkin patch, or create a pumpkin-feast fit with Pumpkin Mushroom Toast, Pumpkin Gnocchi, Pumpkin White Bean Soup or our amazing Pumpkin Pancakes. We won’t judge- seize the opportunity go crazy for pumpkins.
The by CHLOE. Fall Market Specials menu includes these Pumpkin Pancakes with Cranberry Compote. Sweet and savory, they are equally festive and delicious! Try them in-store until December 1st, or whip up a batch of these in your pajamas on a crisp Saturday morning, without having to leave your house!
1/4 cup flax seed meal
1 cup water
1/2 cup pumpkin puree
4 1/5 cup almond milk
3 cups all-purpose flour
1/3 cup baking powder
3/4 cup agave
2 cups fresh cranberries
2 cups orange juice
1/2 cup packed brown sugar
1 tsp cinnamon
pure maple syrup
1 dash powdered sugar
In a bowl, combine flax seed meal with water, pumpkin puree, almond milk, and agave.
Allow the flax seed meal to hydrate for 10 minutes.
Place fresh cranberries, orange juice, brown sugar and cinnamon in a pot on the stove.
Cook over medium-high heat until cranberries pop and orange juice reduces.
Cranberry Compote should have a thick consistency.
Set aside and let cool.
In a bowl, combine all-purpose flour with baking powder.
Add the flax seed meal mix.
Whisk until just combined (do not over-mix).
If the pancake batter is too loose, add in more flour until it is batter-consistency.
Put a hot griddle over the stove and turn temperature to medium.
Grease your pan with coconut butter or a non-stick spray.
Pour 1 ladle full of batter onto medium hot griddle.
When pancake begins to bubble, flip it over.
Cook one to two more minutes on the other side.
Place two pancakes on a plate.
Garnish with one scoop of Cranberry Compote.
Finish with a dash of powdered sugar and pure maple syrup.
NOTES + SERVING TIPS