Trust us when we say our new Pumpkin Pancakes are mouthwateringly good! They’re so delicious that we think they’ll appear frequently on your breakfast menu!
- 1 cup plain white flour (or you could use wholemeal)
- 1 tbsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup milk of choice
- ⅓ cup pumpkin purée (see notes on how to prepare this)
- 1 egg
- 2 tbsp maple syrup + additional to serve
- ½ tsp vanilla extract
- 2 tbsp coconut oil, melted
- Cream or yoghurt, to serve
- Pumpkin seeds, to serve
- In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt.
- In another bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted coconut oil. Then pour the wet ingredients into the dry ingredients, stirring until all big lumps are gone.
- Heat a non-stick pan over a medium-low heat with a light spray of cooking oil. Once the pan is hot, scoop 1/3 cup of the pancake batter into the pan. Cook the pancake for 2-3 mins, or until small bubbles start to form on the surface. Once ready, flip the pancake and cook on the opposite side for 2 mins, or until the pancake is a light golden brown.
- Repeat step 3 with the remaining pancake batter, adding more spray oil to the pan, if needed. Note: You may need to turn the heat down on the stove slightly as you move further into the cooking process to avoid burning any pancakes.
- To serve, stack the pancakes on two (or three) plates and top with a dollop of cream or yoghurt. Drizzle over some maple syrup and sprinkle over some pumpkin seeds.
Note: To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.