1poundberriesstrawberries or raspberries preferable, frozen or fresh
4tablespoonshoney or maple syrup
Liquid stevia to tasteI used 1/4 teaspoon and reduced the maple syrup to 2T
Instructions
Whisk the wet ingredients together (I do the whole thing in my blender, all the wet first, then blend in the dry).
In a large bowl, whisk the dry ingredients.
Make a well in the center of the dry mix and add all the wet ingredients. Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water if needed. I suggest these be pourable for best texture. Thicker batter = thicker and drier pancakes, thinner = thin and more moist, totally a personal preference!
Pour batter into 3-4″ circles in a preheated pan, greased. For an extra crispy exterior, I use a generous teaspoon or two of coconut oil to 'fry' the batter. Less oil works, but the crunchy texture is a nice touch. I usually am just about medium heat. When you see little bubbles work their way to the top, it is time to flip and cook the other side.
To make the drizzle:
In a small saucepan over medium heat, cook the berries and sweetener until all fruit is soft and warm, about 5 minutes. Could also heat in a microwave for 2-3 minutes. Place the whole mixture in a high powered blender to completely pulverize any seeds, or use an immersion blender if the seed texture is OK with you. You could also strain the berry puree through a sieve to remove the seeds. Makes about 1 cup sauce.