Pumpkin Hazelnut Pancakes

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 dash Allspice
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 2 cups Flour
  • 1 dash Nutmeg
  • 1 pinch Salt
  • 2 tbsp Sugar

• Nuts & Seeds

  • 1 cup Hazelnuts, whole

• Dairy

  • 1 cup Greek yogurt, plain
  • 1/2 cup Milk

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 cup whole hazelnuts
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• 1 teaspoon cinnamon
• dash allspice
• dash nutmeg
• 2 eggs, lightly beaten
• 1 cup plain greek yogurt
• 1 cup pumpkin puree
• 1/2 cup milk

Directions

• Add hazelnuts to medium sized saute pan. Heat over medium low heat, shaking them around in the pan every minute or so, for about 10 minutes. You should see the hazelnuts toast to a light brown and about half the skins should fall off. Remove from pan and set aside to cool.
• Meanwhile, combine flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in large bowl. Stir until all ingredients are evenly mixed. In separate bowl, combine eggs, yogurt, pumpkin and milk. Stir to combine.
• Fold wet ingredients in with the dry ingredients and stir just well enough to combine. If batter seems too thick to spoon onto griddle, add more milk one tablespoon at a time until desired consistency is reached.
• When hazelnuts are cool enough to handle, take a handful at a time and rub them in between your hands to further remove the skins. Most will flake away, some will remain. Add skinned hazelnuts to food processor. Pulse until you have a good mixture of little chunks. Reserve a small handful to top your cooked pancakes and fold the remaining hazelnuts into the batter.
• Cook pancakes over medium low heat on a lightly oiled griddle. Makes ten 6 inch pancakes. Serve with real maple syrup.