Funky-Fun Pumpkin Crepe Cake… With Walnut Maple Syrup
2 Cups of cooked pureed pumpkin
4 Cups flour (gluten free)
1 tsp. pumpkin spice
1/2 tsp. cinnamon
1 tsp. vanilla
2 egg whites (beaten)
1 egg
1 Cup milk (almond, rice, hemp or cow, your choice)
3 Cups water
1/4 Cup coconut oil
Mix all ingredients until smooth. Let the batter rest and make the syrup.
You will need to mix together equal parts of walnuts and maple syrup, heat on the stove.
Pour the crepes/pancakes “crep-cakes” on a lightly greased griddle (batter should be somewhat thin like for crepes) and serve with the warm maple syrup.
Bon appetite!!
This is an easy way to enjoy pumpkin-a super yummy treat!!
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Did you know…that pumpkin is chock full of vitamins, minerals, fiber, and antioxidants?
Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.
Did you know…that the name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion.” Shakespeare referred to the “pumpion” in his Merry Wives of Windsor. American colonists changed “pumpion” into “pumpkin.”
Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them!
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