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Kamut Flour Pumpkin Pancakes | Linden & Lavender

Kamut Pumpkin Pancakes

November 22, 2017

Over here, pancakes are a weekend treat turned Monday-morning pop-in-the-toaster-breakfast-leftovers. My go to recipe is the Banana Oatmeal Blender Pancake recipe that I posted last pancake day. Quick and somewhat healthy (are pancakes still considered healthy if they have maple syrup on top? A discussion for another day or another post). Easy to clean-up. Given the amount of all-purpose flour and traditional wheat flour that we consume in our breads, pastas and treats, I prefer to use different grains for pancakes.  Enter, Kamut flour.

What is Kamut?
Kamut is the commercial name brand for Khorasan wheat. It is an ancient grain so it is starting to receive more attention in a similar way to quinoa and teff grains/flours. It looks similar to modern wheat but the grain is larger.

Is it gluten-free?
No! It is a relative of wheat. Kamut contains gluten.

Why consume Kamut over traditional wheat flour?
My decision to consume Kamut is part of my approach to healthy eating which is: variety in foods, whole grains over refined foods, moderation and be open to try new foods. As a flour, it is a little more coarse than all-purpose flour. Its flavour is neutral in my opinion but others would describe it as “nutty.”

Does kamut flour act as a substitute for all-purpose flour?
No. My initial tests in the kitchen show that it cannot be a one-to-one substitute for all-purpose flour in cakes, cookies, or pie dough (if I find something different, you will be the first to know). But, it does work in pancakes! Cooking pancakes using 100% Kamut requires a small-learning curve. If they are on the griddle too long than they start to turn grainy and a little crunchy. To combat this, have a well-greased/oiled griddle, ensure the griddle is hot and only flip the pancake once.

kamut pumpkin pancakes | Linden & Lavender
kamut pumpkin pancakes | Linden & Lavender
“Instructions for living a life.
Pay attention.
Be astonished.
Tell about it.”
— Mary Oliver
kamut pumpkin pancakes | Linden & Lavender
pomegranate seeds | Linden & Lavender
wintery fruits | Linden & Lavender

Kamut Pumpkin Pancakes

Serves: 17-18 fluffy pancakes
Time: 30-40 minutes

Ingredients
2 1/3 cups almond milk (or milk of your choice)
1 cup pumpkin puree
1 large egg, whisked
3 tbsp sunflower oil (or light tasking oil)
2 tbsp blackstrap molasses
1 tsp vanilla extract
2 cups kamut flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
Coconut oil for frying
 

Directions
1. Preheat the griddle on medium low.
2. Whisk the almond milk, pumpkin puree, egg, oil, molasses and vanilla extract in a large bowl. Set aside.
3. Mix the flour, baking powder, baking soda, salt and pumpkin pie spice. Fold the dry mixture to the wet mixture being careful not to overmix (the pancake texture will feel tough or rubbery if overmixed). Let stand for 3 minutes. If the mixture is too thick, add a little more milk.
4. Melt the coconut oil in the hot griddle. Use a small soup ladle to scoop the pancake mix into the hot griddle. Fry each side of the pancake for 3 minutes. The pancake is ready to flip when little bubbles form and burst in the centre.


Serve with fresh pomegranate, orange slices and maple syrup.

kamut flour pumpkin pancakes | Linden & Lavender
boxwood with ornament | Linden & Lavender
In Recipes, Recipe Tags kamut flour, pumpkin, pancakes, breakfast&brunch, autumn
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Linden & Lavender is a baking blog based in Kingston, Ontario that focuses on the use of local and seasonal ingredients, celebrates the home and provides community content. Thank you for visiting! Scroll down for my most recent posts. I'm glad you're here!

Linden & Lavender is a baking blog based in Kingston, Ontario that focuses on the use of local and seasonal ingredients, celebrates the home and provides community content. Thank you for visiting! Scroll down for my most recent posts. I'm glad you're here!

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Just wanted to express my thanks for all of the love you gave when I posted my daughters birthday cake about 2 weeks ago! You are awesome!!! Here are the answers to your questions: the cake is a straightforward 8-inch yellow cake recipe, the chocolate icing contains melted dark chocolate and Dutch processed cocoa, the little critters on top are my daughter’s favourite toys (washed and dried of course) and I made the little paper party hats out of old card stock. I hope that everyone who experienced the ice storm is warm and cozy.
Beach snacks. Orange blossom muffins, sand and all. •
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