It’s October and like everyone else, we are loving pumpkin errythhanngg. Luckily, pumpkins and other similar squash, like our obsession:kabocha, are in season, making delicious pumpkiny treats an easy and local thing to make! So, in the spirit of the season, this weeks #sustainabilitysunday is featuring pumpkin and one other local ingredient!
These pancakes are made with local pumpkin and local, pasture raised eggs, making them not only completely local (unless you decide to add spices), but they are also paleo friendly! Plus, you get to use the pumpkin seeds to make a delicious snack of pumpkin spiced pumpkin seeds or flavor them with simply sea salt!
Check out some of our favorite ways to prepare pumpkin seeds and other squash seeds!
Pumpkin is fabulous for your health because it is loaded with nutrients, especially considering it is super low in calories. It is high in Vitamins A, C, and E as well as the minerals Copper, Calcium, Potassium, and Phosphorus. It’s orange color is also significant because it shows that it is loaded with the important antioxidant beta-carotene (aka vitamin A).
Eggs are loaded with protein, vitamins and minerals, healthy fats and are extremely healthy for you when you
consume the correct kind! Learn more about why to buy pasture raised eggs here!
- 1 cup local pumpkin
- 2 pasture raised eggs
- 1 tsp pumpkin pie spice or cinnamon
- 1 tbsp local honey
- Cut pumpkin in half and scoop out seeds.
- Place each half of pumpkin face down on a pan and bake at 425 for 30 minutes or until soft.
- Scoop out pumpkin from skin.
- Blend pumpkin, egg, and desired seasonings until smooth.
- Use your desired pan and use coconut oil to cook the pancakes.
- Allow pancake to brown on bottom and cook enough to easily flip!
Tag us on instagram, Facebook or reblog! We are super excited about this post and think that everyone will love it, so share away! 🙂 As always, #holisticrendezvous and #sustainabilitysunday so we can see what you’re making today!