So I figured it was about time I started to embrace all things autumnal. I may not be ready to say goodbye to the long summer evenings and lovely weather but one thing I am looking forward to is all the heart-warming, flavourful dishes associated with the colder weather (as well as all the cosey clothes and open fires of course!). And when we hear of Halloween and fireworks night don’t we all think of pumpkin spiced lattes from Starbucks? Well here’s my breakfast pancake on it- and trust me, it works an absolute treat. The pumpkin, a bit like sweet potato, adds that natural sweetness to the recipe while the all spice adds a tonne of autumnal flavour. You can either use precooked pumpkin, steamed then blitzed in a food processor, or pumpkin purée for a handier option- I picked mine up in the world foods section in Sainsbury’s 😉 I always love making a big batch of pancakes – I often double this recipe, which then makes enough for 4 servings- then freeze in small batches and pop in the toaster for a super speedy pre work breakfast. Delicious drizzled with nut butter, maple syrup (or both!) and fresh fruits.
40g Ground Almonds
40g Whole meal Spelt Flour
40g Coconut Flour
1 tsp Baking Powder
1tsp All Spice (or more, if you fancy!)
200ml Almond Nut Milk (or any other)
1tsp Agave Or Maple Syrup
100g Pumpkin steamed and mashed (or Pumpkin Purée)
- Chop up the pumpkin flesh into chunks and steam until soft and able to mashed. I used a microwave tubberware steamer which takes approx 6 mins. (Or skip this step if using pumpkin purée)
- Mix all pancakes ingredients, including the mashed pumpkin, until thoroughly combined – I use food processor to speed up this process and for a smooth batter.
- Heat 1tsp coconut oil in a frying pan over a low to medium heat and begin with approx 1/6 of the pancakes batter. Heat until bubbles form, and flip to cook for another minute or two. Repeat for the rest of the mixture, adding coconut oil to the pan as required.
- Serve and enjoy!