Pumpkin Pancakes w/ Berry Compote | Guy Turland

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Pancakes are so much better when they are served with berries. And Guy’s healthy Pumpkin Pancakes go so well with compote.

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INGREDIENTS:
1 ½ cups milk
1 cup pumpkin (squash) puree
1 egg
2 tbs coconut oil
2 cups self-rising flour
3 tbs brown sugar
1 tsp baking powder
1 tsp cinnamon
1 vanilla bean
Berry Compote:
2 cups fresh or frozen summer berries
juice of 1/2 lemon
2 Tbsp maple syrup

RECIPE
In a large mixing bowl add all dry ingredients, break up and combine with a whisk.

Make a well in the middle of dry mix then add pumpkin puree, egg, coconut oil and milk, whisk till dry and wet mix in combined and smooth over.

Brush skillet with coconut butter and heat over medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.

Compote: In a pan stir together berries, lemon juice and maple syrup. Cook on a med-low heat until the berries break down and a loose compote forms; about 10-15 minutes.

Pour atop the pancakes and serve.

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