PECAN-PUMPKIN HOTCAKES

Makes 8

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

2 eggs

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