Jul 27, 2017
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This and more @ Gorilla Picnic
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While one might feel compelled to take a hiatus from baking during the summer, some desserts are worth turning on the oven for—like Lemon Shaker Pie. Greenville, South Carolina-based sugar artist @jonathan_caleb_cake shares his recipe for the sweet, tart, and satisfying confection here: https://thescoutguide.com/what-were-making-lemon-shaker-pie/
Pumpkin Pie Coconut Flour Pancakes
INGREDIENTS:
1/4 cup coconut flour
4 pastured eggs
1/4 cup pumpkin puree
1/8 cup coconut cream
1 tsp vanilla extract
1 tsp pumpkin pie spice
     (My pie spice blend consists of 2 tsp cinnamon, 2 tsp nutmeg, 1 tsp        coriander, 1/2 tsp cardamom, 1/4 tsp allspice, t/4 tsp ginger powder,      1/4 tsp cloves. These measurements can be adjusted to taste.)
1 tbsp raw honey
DIRECTIONS:
 Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork. Heat pan or griddle to medium-low and grease with butter or coconut oil. Ladle small amounts of batter onto griddle - make 2-inch pancakes for best results. Cook about 2-4 minutes on each side or until golden brown. Serve with maple syrup or homemade whipped cream (dairy or coconut milk).