In a large mixing bowl, combine flour, salt, cinnamon, nutmeg, allspice, ginger, wheat germ, baking soda, and baking powder.
In a separate bowl, combine buttermilk, sour cream, pumpkin purée, vanilla, agave nectar,
and eggs. Add wet ingredients to dry ingredients, and mix until combined.
Melt about 1 tablespoon of butter in a large skillet or griddle over medium-high heat. Ladle
pancake batter into skillet to make medium-sized pancakes. As soon as bubbles begin to form
on the top side of the batter, flip the pancakes to the second side. Both sides should be lightly
browned when done.
Remove pancakes from skillet and keep warm while cooking the remaining pancakes. Serve
topped with chopped pistachios, raw agave nectar, honey butter, and fig jam on the side.
Makes 12–15 medium-size pancakes
These pancakes are a fall favorite. I enjoy the spicy flavors and the crunch of the pistachios,
and fig jam is good on just about anything. These are great for picky eaters, because they’re
packed with delicious flavors (as well as healthy goodies!).
Cook’s Note: The trick to cooking pancakes well is to flip them as soon as you start to see
bubbles forming in the batter. They almost look like little holes on the surface.
Reprinted with Permission from The Organic Family Cookbook, by Anni Daulter, Published by Sellers Publishing
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