Pumpkin Pecan Pancake (Souffle style)
2 TBSP coconut oil
1/2 cup pecan halves
3 TBSP coconut oil melted
2/3 cup coconut flour
1 teaspoon pumpkin pie spice
1/4 tsp sea salt
5 eggs separated
2/3 cup coconut milk (I used a mixture of whole and light)
1 1/2 tsp vanilla extract
1 heaping cup of pumpkin puree ( I used my homemade puree)
Preheat your oven to 350 degrees. Melt 2 tablespoons of coconut oil in a 10 inch cast Iron skillet over low-med heat. Add the pecans and toast for a minute or two stirring often. Transfer the nuts to another plate and set aside. Reserve the skillet for your pancake mixture.
In a small bowl mix together the flour, spice and salt, mix well and set aside.
Melt the remaining 3 TBSP of coconut oil and add to large bowl. Then add the egg yolks and coconut milk and whisk till blended. Gradually add the flour mixture whisking well after each addition. Then stir in the pumpkin puree.
Beat the egg whites until soft peaks for. and then gently fold into the pumpkin mixture. Spoon the mixture into the reserved skillet and sprinkle the top with the pecans you set aside. Bake for 20-30 minutes or until nicely golden brown. Since I used my homemade puree the color is a lot lighter than it will be if you use canned puree.
Cut into wedges and serve with applesauce and give it another shake of pumpkin spice. If you are really feeling adventuresome serve it with a dash of pure maple syrup.