We highly recommend you give them a try they’re really worth it. If you cant get canned pumpkin we recommend you simply bake your own pumpkin/butternut squash/sweet potato at 200ºC/400ºF/gas mark 6 for about 30min and remove the flesh from the skin and use this.
Pumpkin Spiced Latte Pancakes
We highly recommend you give them a try they’re really worth it. If you cant get canned pumpkin we recommend you simply bake your own pumpkin/butternut squash/sweet potato at 200ºC/400ºF/gas mark 6 for about 30min and remove the flesh from the skin and use this.
Takes
Serves 3
Ingredients
- 175 g self raising flour
- 1/2 tsp salt
- 3 tbsp pumpkin puree
- 1 tbsp vanilla extract
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp all spice
- 275 ml rice milk
- 1 tbsp finely ground coffee (optional but recommended)
Instructions
- Put all your ingredients in a blender and blend till smooth.
- Place a non stick frying pan on high heat. Lightly drizzle oil onto the pan to prevent mixture from sticking. Once the oil heats up, reduce the heat to medium. Pour enough batter on to lightly cover the surface of your pan (approx 5 tablespoons for a large pancake and 2-3 for smaller mini ones) and move the pan around to spread the batter out nice and shallow
- Once bubbles start to form around the edges and middle, it is time to turn/flip your pancake over and cook on the other side. Once browned on both sides ,it is done. Repeat the process till all your pancakes are cooked.
- Once cooked, plate up your pancakes and enjoy!Serving suggestions: Maple syrup, banana, fresh berries, almond butter, coconut yogurt, fresh mango, passion fruit, cacao nibs, bee pollen, goji berries…
