It’s been so long, my browser’s autocomplete was no help in getting to chowza.wordpress… AND I had to punch in my password manually.
But instead of reflecting on the blog as a proxy for mortality, let’s cut right to the recipe.
I’ve made these pancakes a few times in the past week or so, working from and tweaking the recipe along the way. It could probably use a little more adjustment, but I like this variation enough for now :).
Ingredients:
1 large egg
6 tbsp flour (2 tbsp coconut, 4 tbsp almond)
1 tbsp coconut oil
3 tbsp pumpkin
1/4 tsp baking soda
3/4 tsp baking powder
4 tbsp coconut milk
1 tsp raw honey
1/4 tsp salt
Dash cardamom
Dash cinnamon
Dash nutmeg
Optional: 1/2 cup (can be varied to preference) blueberries
For the flour, I used two tablespoons of coconut to four tablespoons of almond; I didn’t want the mixture to get too dry on account of the coconut flour.
Plate and serve with topping(s) of your choice. They should come out nice and fluffy, with a subtle but complex flavor profile.
Bonus: I’ve also been experimenting with the same mixture as muffins. Still a WIP (a little more dryness via more coconut flour might help), but they’re pretty decent!
Pictures courtesy my lovely wife.