On Saturdays when we are off work, we have a family tradition. While Mama is usually editing, the kids and I take over the kitchen and we cook together. They love to help, taste, touch, and smell. We take our time making a great brunch…and mess. ;-)

Last Saturday the boys helped me prepare Pumpkin Pecan Cardamom Pancakes. Riah had the idea to add crushed pecans to the batter, and at the end we added chocolate chips to a few. Both of these added ingredient really complimented the pumpkin flavor.

The spices we used were very similar to what you would taste in a delicious pumpkin pie. These had to be some of the best pancakes, if not THE best, we’ve made to date. Below are some pictures that were taken followed by the recipe for those who are interested…Please let me know if you have any questions in the comment section.

Pumpkin Pecan Cardamom Pancake recipe: Makes enough pancakes for 2 adults and 4 kids who can put some food away (approximately 12-18 pancakes depending on size).

Ingredients:

-2 cups organic whole kamut or whole wheat flour (preferably freshly ground)
-1 can organic pumpkin
-2 Tbsp melted coconut oil or butter and extra for greasing griddle
-1 cup organic plain yogurt with 1 cup water OR 2 cups kefir
-1 tsp salt
-1.5 tsp baking soda
-3 organic eggs lightly beaten
-3/4 cup date molasses mixed with 1/4 cup melted coconut oil (or substitute mixture of 3/4 cup honey, 1/4 cup coconut oil, and 3 Tbsp regular molasses (tip: House of Herbs Blackstrap Molasses has highest iron content, 70% DV per Tbsp)
-1/2 tsp cinnamon
-1/2 tsp ground cardamom (fresh ground seeds from pods if possible)
-1/4 tsp allspice (optional)
-1/4 tsp fresh ground nutmeg
-1 tsp vanilla
-1/2 cup pecan pieces
-1/4 cup dark chocolate chips (optional)
-whipped cream (optional)

Directions:

-(NIGHT BEFORE) Mix flour with yogurt/kefir in a mixing bowl to form a wet dough and
let sit in a warm place for a minimum of 8 hours or overnight*
This process releases beneficial enzymes from the grains and makes them
more digestible and salubrious*

-Preheat griddle over low to medium low heat*

-Warm the coconut oil and date molasses mixture over very low heat*

-Mix flour, eggs, pumpkin, 2Tbsp coconut oil, salt, baking soda,
vanilla, and spices in bowl

-Stir pecans into mixture

-Grease the griddle with coconut oil or butter and ladle pancakes to
desired size (place optional dark chocolate chips into pancakes while
pouring to cover)

-After the first bubbles begin to form (~1-2 minutes depending on heat),
the pancakes are ready to flip

-Flip pancakes and cook for another 1-2 minutes

-Keep pancakes in a warm oven until ready to eat

-Serve with date molasses and coconut syrup and a dollop of whipped
cream

Sources:

–Click HERE for details on the cookware we use and why  {Environmental Working Group’s (@ewgtoxics)}
-We soak our nuts, grains, and legumes. Want to know why it’s beneficial? Click HERE.  {Food Matters (@FoodMattersFilm)}
-See Dr. Enig’s article on the dangers of unsaturated cooking oils and benefits of saturated oils like coconut. {Weston A. Price Foundation (@WestonAPrice)} Click HERE to read.