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Roasted Pumpkin Pancakes

Published On: Dec 10 2012 08:29:35 AM CST
Updated On: Dec 10 2012 08:35:22 AM CST

Roasted Pumpkin    
1 Pound     Pumpkin Flesh
¼ Cup         Grape seed Oil
1 Tbsp        Garam Masala
½ tsp        Cinnamon
¼ tsp        Nutmeg
2 Tbsp        Honey

Pumpkin Puree        Yield: 40 ounces
3 ½ Cup        Soy Milk
1 tsp        Cinnamon
¼ tsp        Nutmeg
¼ Cup        Brown Sugar
1 Tbsp        Vanilla
Pancake Mix        Yield: 12 Pancakes
1 ½ Cup        All-purpose flour
3 tsp        Baking Powder
1 tsp        Baking Soda
½ tsp        Salt
1 Each        Egg
1 ¼ Cup        Soy Milk
8 ounces    Pumpkin Puree
¼ Cup        Grape seed Oil

Pre-heat oven to 400 degrees. Rough chop pumpkin flesh into approximately ½ inch cubes. Combine seasonings, honey and oil in a bowl and mix together. Toss pumpkin in mixture and place on a baking sheet. Roast seasoned pumpkin in oven for approximately 15 to 20 minutes, until soft and caramelized.

When pumpkin is finished roasting, remove from oven and let cool 5 minutes. Place roasted pumpkin in blender and add soy milk. Puree pumpkin, cinnamon, nutmeg, brown sugar, vanilla and soy milk together until it reaches shake like consistency (Additional soy milk may be needed depending on the fiber content of pumpkin).

Sift flour, baking powder, baking soda and salt together in a medium sized bowl. Whisk egg and soy milk together in a separate bowl until combined. While stirring dry ingredients pour in liquid until smooth (Do not over mix the batter). Add 8 ounces of pumpkin puree to pancake batter and stir. Let batter rest for 5 minutes so the carbon dioxide from the baking soda can activate to form bubbles.

Pre-heat a non-stick sauté pan or griddle plate on stove top to medium heat and drizzle grape seed oil in pan. Place a 2 ounce ladle of pancake batter in skillet and let cook for 2-3 minutes. Turn over pancake and cook an additional 1-2 minutes.

Serving suggestions: You can roast additional pumpkin flesh and place in batter to add texture and additional flavor. In place of syrup, you can use a savory flavored Gelato or use honey.

Depending on how many batches you prefer to make, the remaining puree can be portioned in to 8 ounce increments and frozen for up to 90 days.

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