Epic Pumpkin Pie Pancakes
I love spices, so when I see or hear the words "pumpkin pie" my eyes light up! I’d never had pumpkin pie as breakfast before, so I thought "why can’t it be more than just a sometimes food?" – I wanted to make it healthy enough to have every single morning if I wanted. To all the pumpkin pie nerds out there, this one is for you.
Total TimeUnder 30 minutes
Dietary RestrictionsVegan, Vegetarian
Dietary ConsiderationVegan, Vegetarian
Type of DishPancakes
- 2 cups (230 g) grated pumpkin (kabocha or butternut squash work well)
- 2 cups (260 g) quinoa flour
- 1 cup (250 ml) almond milk
- 1/2 cup (100 g) coconut sugar (or maple syrup)
- 3 eggs
- Pinch of sea salt
- 1/2 teaspoon pumpkin pie spice mix (see Tip)
- 3 tablespoons coconut oil
- Maple syrup and coconut ice cream, to serve
In a large bowl, put the pumpkin, quinoa flour, almond milk, coconut sugar and eggs, then add a pinch of salt and the pumpkin pie spice mix. Whisk together; if the batter isn’t runny enough for you, add more almond milk until you get the consistency you’re after (I like mine thick).
Pop the coconut oil into your frying pan over a medium heat and pour in about 1?4 cup (60 ml) of your mixture. Cook on one side for 2–3 minutes until the edges start to go golden and you can see bubbles starting to appear in the middle. Flip the pancake – it will only need a minute or so on the other side – then remove from the pan, keep warm and repeat with the rest of the mixture.
Serve with maple syrup and coconut ice cream. This not only makes an ace brekkie but it’s also a pretty impressive dessert.
I use a pumpkin pie spice mix that is made up of ground cinnamon, ginger, cloves and nutmeg. If you can’t find a ready- made pumpkin spice combo, use a very small amount of each of these spices and be careful not to overdo it on the cloves, as they’re super strong.
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