This is truly a mouth-watering food as medicine recipe chock full of mood-stabilizing amino acids as well as potassium, magnesium, and vitamins E and A to calm the mind and strengthen the body. And what is more autumn than pumpkin?!?
The Stuff You Need
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½ cup cooked pumpkin
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4 eggs
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1 teaspoon vanilla extract
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2 orange segments
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4 teaspoons orange zest, divided (from about 1 large orange)
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3 tablespoons cashew butter
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1 tablespoon coconut butter
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⅛ cup almond flour
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½ teaspoon ground cinnamon
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¼ teaspoon ground ginger
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¼ teaspoon baking soda
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4 to 6 teaspoons avocado oil, divided 4 tablespoons coconut cream
What to do with The Stuff
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In a blender, combine everything but the avocado oil and coconut cream, and blend on high for 45 seconds.
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Heat a 10- to 12-inch cast-iron skillet or stainless-steel pan and add 2 teaspoons of avocado oil to the pan. Allow it to heat rapidly for 30 to 45 seconds, then reduce the heat to medium.
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Slowly pour the batter into the pan to make 3 to 4 pancakes, about ⅛ cup batter per pancake. Once tiny bubbles start to form, 1½ to 2 minutes, flip the pancakes and cook for 1½ to 2 minutes more. Remove from the pan and continue until all the batter is gone, adding avocado oil to the pan at the start of each new batch. You may have 2 to 3 batches depending on the size of the pancakes and the pan.
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As the pancakes are cooking, mix together the coconut cream and remaining 2 teaspoons orange zest in a small bowl. Dollop on pancakes when ready to serve.
