Pumpkin pancakes
Flavourful, healthier pancakes with pumpkin and spices for the cosiest Sunday breakfasts and a great way to use up any roasted pumpkin leftovers.
Ingredients
- 30 gr almond meal
- 40 gr oat flour /meal
- 90 gr self-raising flour
- ½ tsp cinnamon ground
- 1 pinch of gloves ground
- 100 gr mashed roasted pumpkin
- 100 gr Greek yogurt
- 1 medium banana mashed ~80gr
- 1 large egg
- 80 gr oat milk or other milk
- Some olive oil for frying
- Fruits and nut butter to serve
Instructions
- In a bowl mix all dry ingredients (almond meal, oat flour, self-raising flour and spices) and combine.
- In another bowl, add wet ingredients (mashed roasted pumpkin, yogurt, mashed banana, egg and milk) and whisk gently to combine.
- Slowly add dry ingredients mix to the bowl with the wet ingredients and stir well to combine.
- Heat a non-stick frying pan with some olive oil over medium to high heat. Add spoonful of the pancake batter to the pan forming a pancake and repeat depending on your pan’s size.
- Flip the pancakes over when bubbly. Reduce the heat if needs be.
- Transfer the cooked pancakes to a dish and continue with rest of the batter. Add a bit of olive oil when needs be.
- Serve with your favorite nut butter and fruits.