Pumpkin Pancakes with "Cream Cheese" Frosting - P3 (P1 pancake variation included)
It is September and time for pumpkin everything! We eat pancakes every weekend as our grain, so here we go!
Make the cream cheese frosting a couple of days ahead of time and allow time for the nuts to soak. This will keep in the fridge for about a week.
Phase 1 pancake mods at the end of the recipe.
8 standard servings grain and partial fat
1 cup sprouted wheat flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp xanthan gum
3T xylitol or 1 tsp stevia
1 whole egg
1 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1 cup almond milk
1/2 cup pumpkin puree
Combine the liquids and pumpkin with the xylitol or stevia in a large bowl. Set aside.
Mix dry ingredients in another bowl- add to liquids. Stir just until moist. Cook on non stick griddle or skillet- on low heat.
P1 variation- use 2 egg whites instead of whole egg. Use oat milk instead of almond milk. Oat milk recipe here.
Cream Cheese Frosting
Makes 5 standard servings
3/4 cup slivered blanched almonds
1/4 cup raw cashews
2T grape seed oil or other neutral oil
1/4 cup freshly squeezed lemon juice
1T vanilla extract
Pinch of salt
3T xylitol or 1tsp stevia
Soak nuts overnight in filtered water.
Drain nuts- discard the water.
Put soaked nuts and rest of the ingredients in a blender. Blend on low, adding just as much water as you need to keep it blending. Turn up the speed gradually, to high and blend until super smooth. Taste and adjust the sweetness. Store in fridge.