I’ve been experimenting with drying my beautiful Cinderella pumpkins and the results are amazing. I peeled the pumpkin, and sliced it very thin with my old Braun food processor, and dried it on trays in my dehydrator. I then made a powder in my Nutri Bullet. One fairly large pumpkin dehydrates to a concentrated powder form and makes 1 1/2 cups! Now THAT is nutrient dense! Look at that beautiful orange powder, just waiting to be used when you are in a hurry and want superfood. It stores well on my spice shelf in a closed glass jar.
My goal was to use 1 teaspoon in my smoothies, or any blended fruit or vegetable drink for a burst of vitamin A. I decided to try and make my quick Pumpkin Pancakes using the powder, and it worked very well. I love pancakes! Especially pancakes that are very easy to make, loaded with whole foods, very nutritious, and made without flour.
These are so quick and easy to make, and give us that burst of protein so important in the morning. The two eggs provide about 12 grams of protein; the pumpkin seeds are loaded with magnesium and zinc, two essential nutrients for the immune system, as well as great unsaturated fat and fibre. Using organic eggs contribute to getting our vitamins A and D, and contain iositol, choline, and lecithin, all involved in balanced cholesterol metabolism. Researchers believe the lutein in eggs is absorbed immediately, unlike lutein from other sources, due to other components in the egg, such as the lecithin. ( see Will The Real Egg Please Stand Up, What Your Doctor Doesn’t Tell You About Foods, Book 3).
1/4 cup pumpkin purée OR 1 tbsp. Dehydrated pumpkin powder
1/4 cup raw shelled pumpkin seeds
2 organic eggs
1/4 tsp. Baking soda
1/8 tsp. Celtic sea salt
1. To rehydrate the powdered pumpkin, place in a measuring cup and add pure water to the 1/4 line and allow to sit for approximately 10 minutes.
2. Add all ingredients to the Nutri Bullet cup or any blender and puree until no chunks of pumpkin seeds remain.
3. Sauté in a small cast iron pan until slightly brown on both sides.
4. I like to serve these with organic chunky peanut butter and pure maple syrup. Any pancake topping you like will work.
Yield: 3 pancakes or 1 serving. (these keep in the fridge for a day or two if you have leftovers).