A Special Thanksgiving Treat: Nutty Pumpkin Pancakes!

Christmas, my favorite time of the year, is all too near, eventhough it means that the end of Autumn is near, my favorite season with all its colors and flavors.
Thanksgiving, though specific to North America, reminds us just how close Christmas is and incites us to celebrate all the goodness this season has to offer.

I know I will probably sound like a broken record, but I am really nuts about pumpkin especially during this season. I have already shared many recipes featuring pumpkins and I can guarantee that you'll always find the results to be super satisfactory.

Besides trying a variety of sweet and savory recipes using pumpkins, lately I have been experimenting with different types of flours. I have bought chestnut flour and I was eager to try it in a special recipe that would make use of its deeply nutty and sweet flavor. That's why I decided to combine these two earthy ingredients in a special Thanksgiving recipe. And what better way to celebrate this typical North American holiday than with the all time American favorite: pancakes! Interestingly enough, if you omit the toppings I used you will have delicious gluten and lactose free pancakes; a good option for individuals who have allergies to these ingredients.

So let's get ready and make some sweet nutty and spicy pumpkin pancakes!

For 2 servings you will need:

• 1 egg at room temperature
• 100 g pmpkin purée
• 1 tbsp light olive oil (no need for extra virgin) 
• 2 tbsp maple syrup
• 50 g apple butter (substitute with an extra 50 g of pumpkin purée if you don't have it)
• 85 g chestnut flour
• 15 g roughly chopped pecans
• 1 tsp baking powder
• 3/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 grated nutmeg
• dash of salt

Mix the flour, nuts, cinnamon, ginger, baking powder, nutmeg and salt and set aside.
In another recipient blend the egg, oil, maple, pumpkin purée and apple butter until they come together nicely. 

Now you just need to combine the dry and wet ingredients and leave the mixture to rest from 5 to 10 minutes.

Cook the pancakes in a lightly oiled pan until set and cooked through but be careful as you don't want to overcook them.

I served them with some cream cheese and a sprinkle of cinnamon and lots and lots of maple syrup. 

The texture of these pancakes is just wonderful. They are moist, soft and the combination of flavors is comforting and absolutely delicious with a delicate balance between the sweetness, nuttiness and the spiciness.  And should I remind you that they are gluten and lactose free?

Happy Thanksgiving and happy eating!