• Kim Bresseleers

Pumpkin Pancakes


These sweet pumpkin pancakes are made with mashed butternut pumpkin and fall spices. They are healthy and so delicious!!

Pumpkin Pancakes


Servings: 8 pancakes

Preparation time: 60-70 minutes


INGREDIENTS:


1/2 of butternut pumpkin, in cubes

300 ml of plant-based milk

170 grams of almond powder

130 grams of all-purpose flour

2 teaspoons of baking powder

3 tablespoons of cane sugar

1/2 teaspoon of cinnamon

1 teaspoon of vanilla extract

pinch of salt

vegetable oil

topping as desired


INSTRUCTIONS:

  1. Add some vegetable oil into a large pan and add the pumpkin cubes. Simmer for 20 to 30 minutes on medium heat. Add some water to prevent burning.

  2. When the pumpkin is completely soft, you can turn off the heat and mash them into a pumpkin puree. Let it cool down.

  3. Then add the almond powder, flour, sugar, baking powder and spices into a mixing bowl and mix well. Afterwards you can add the mashed pumpkin puree, vanilla extract and the milk and mix well.

  4. Add some vegetable oil into a frying pan and add some of the pancake batter. Let it cook for about 3 to 5 minutes, flip and cook for another 3 to 5 minutes.

  5. Serve with any toppings you like and enjoy!


NOTES:

  • Topping ideas: maple or agave syrup, fresh fruits, nuts or seeds, cacao nibs, grated coconut, ...

  • Can be stored into an air-tight container in the refrigerator for 2 to 3 days.

  • Download the recipe.

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