Description

PCOS friendly pancake

Ingredients

• 4 pcs medium eggs
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp ground ceylon cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 tbsp coconut flour (optional, incase your batter is too runny)
• 1 tbsp clarified butter (for the batter)
• 2 tbsp clarified butter (for frying pancakes)
• 1/2 cup coconut yogurt (optional)
• 1 cup frozen berries (optional)

Directions

1. 1
   In a large mixing bowl, combine the eggs, pumpkin puree, vanilla extract, cinnamon, pie spice, baking soda, and salt. Whisk and mix to create a completely smooth mixture. Some people will recommend using a sifter to avoid any lumps with the dry ingredients, but I usually just take my chances.
2. 2
   How thick or runny the batter is will depend on the pumpkin puree you use as well as your eggs so you may find a little trial and error is necessary to get the right consistency. Generally speaking, having a slightly runnier mixture than what you may be used to is better. If you need to thicken the batter up though, mix in 1-2 tbsp of coconut flour and allow the mixture to sit for 10 minutes or so.
3. 3
   Preheat a large skillet over a medium-low heat. To complete the batter preparation, quickly melt the ghee and combine into the mixture before returning the skillet to the heat.
4. 4
   Add a generous amount of clarified butter to the skillet and pour your batter in to make pancakes.
5. 5
   When a few bubbles begin to appear, flip the pancakes over until they cook through on the other side. Repeat the process until all the batter is gone.
6. 6
   If you find that your pancakes are burnt on the outside and uncooked on the inside, this means you need to turn the heat down and cook them slower.
7. 7
   Finish the pancakes with some berries and yogurt depending on preference.