1 tsp ground cinnamon
½ tsp ground nutmeg
¼ cup finely chopped pecans
¼ cup sugar
1 tsp baking soda
1 cup almond butter or tahini, melted
1 cup pumpkin puree
1 tsp vanilla extract
Preheat oven to 350°F. Line a shallow baking pan with parchment paper.
In a large bowl, combine the cinnamon, nutmeg, pecans, sugar, and baking soda, and mix well. Stir in the almond butter, pumpkin, and vanilla. Whisk the eggs in a small bowl, and then stir in to the mixture.
For each hotcake, scoop ⅓ cup of the batter onto the baking pan. Bake for 12 minutes, or until slightly firm to the touch and a wooden pick inserted in the centre comes out clean.
Adapted from Wheat Belly 30-Minute (Or Less!) Cookbook, by Dr. William Davis
Tags: PECAN-PUMPKIN HOTCAKESprevious - next
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