Pumpkin Pie Pancakes
Pumpkin Pie Pancakes just have to be the perfect winter treat breakfast. So warming with the delicate aroma of cinnamon, ginger and nutmeg spices mixed with the sweetness of the syrup!
I topped mine with lots of fruit, lightly toasted coconut flakes and a drizzle of rice malt syrup.
When I first started eating healthy food 'properly' about 3 years ago now, and gave up refined sugar, I read in Sarah Wilson's I Quit Sugar cookbook that she baked pumpkin, pureed it and froze it. I started it back then, and it's definitely something that has stuck with me ever since.
Basically you just roast a whole or chopped pumpkin in the oven until nice and soft. Ensure you've scraped out the seeds. Process the pumpkin flesh in a blender until smooth, and then freeze in portions in the freezer. I find that 1/4 cup or 1/2 cup portions are best. Then it can be added to sweet treats, baked goods, curries, risotto, pizza bases, spaghetti sauces etc. The opportunities really feel endless.
Pumpkin when baked, takes on a beautiful sweetness, so it's perfect to add to a depth of flavour to healthy recipes.
You can also make a bigger batch of these pancakes, and freeze the rest in portions for later use. Just thaw them out, and reheat in the microwave or in the toaster. Quick Sunday breakfasts (or any day really!) made easy.
I hope you give them a try
Pumpkin Pie Pancakes
1/2 cup wholemeal spelt flour (or all purpose flour of choice)
1/4 cup pumpkin puree
1 flax egg (1 Tbsp ground flaxseed mixed with 2 Tbsp warm water and left for 15mins)
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/8 tsp nutmeg
Pinch of salt
1/2 tsp vanilla extract
2 tsp granulated stevia or natural sweetener of choice
1/3 - 1/2 cup almond milk or milk of choice (to desired consistency)
Mix all ingredients in a bowl until just mixed, adding the milk to your desired consistency.
Heat a frypan with a little coconut oil and cook pancakes for a couple of minutes on each side.
Top with fresh fruit and drizzle with your favourite syrup