These pancakes are incredible (if I do say so myself … and I do say so).

Its almost hard to believe that they are utterly nourishing.

Okay, you got me. Maybe it’s not that hard.

After all, real food is delicious. Especially when prepared in snazzy, pancake-like ways.

In the book Gut and Psychology Syndrome by Dr Natasha Campbell McBride, there is no specific pancake recipe. She just says to make them out of vegetables (pumpkin, zucchini, marrow or squash), eggs and nut butter and to cook them in plenty of fat. I simply used my intuition with quantities and came up with a batter that works uber-well. Synchronicity at it’s finest.

This recipe doesn’t include nut butter because I was curious if you could leave it out and still get a ridgy dodge pancake dream. You can.

Your welcome to all my nut-sensitive friends, this one is for you.

But enough chatter. I know you only stopped by for the recipe.

Pumpkin Pancake Perfection

Separate 2 Organic Eggs and beat the egg whites until thick and fluffy (like when you make Pavlova).
Beforehand (because you are so organised) you would have steamed or boiled (roughly) 3/4 cup butternut pumpkin and pureed it.
Mix your egg yolks into the pumpkin puree and add 1/2 teaspoon of vanilla bean powder and 1-2 teaspoons ground cinnamon,, fold in egg whites and … THERE’S YOUR BATTER PAL!!!!!!
Now for the uber-duber exciting part! Heat a small frying pan over a medium-high heat and melt a generous amount of cold-pressed extra virgin coconut oil; swirling it around to coat the pan.
Drop 4 Tbs batter into the pan for 1 pancake (make one at a time – these darlings are delicate). Cook until golden on one side before gently flipping over and cooking until second side is golden too.