Pumpkin Pancakes

What better way to welcome in the morning after Halloween (as you do the walk of shame home dressed like a slutty nurse) than with a delicious breakfast that ties right in with the festivities!

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These pumpkin pancakes are super easy to make; you can even prepare the batter the night before and keep it in the fridge overnight. Then, when you wake up, all you’ll have to do is heat the stove and fluffy pancakes are only a fry up away.

Pumpkin Pancakes
Makes 6 large pancakes

1 1/2 cups flour
1 tbsp baking powder
2 tbsp sweetener (or sugar)
1 1/2 cups pumpkin puree
1 egg
1 tsp vanilla paste
1 cup milk
Pinch of ground cinnamon, nutmeg, ginger, cloves
Pinch of salt

I made my own pumpkin puree using butternut pumpkin, cut into cubes and steamed. Make sure you remove as much water as possible.
In a bowl, combine the flour, baking powder, sweetener, spices and salt. In a separate bowl, mix together the pumpkin puree (cooled first), egg, vanilla and milk. Slowly pour the wet ingredients into the dry, combining the mixtures as you go.
Heat a non-stick pan and spray lightly with oil. Using a ladle, scoop mixture on to pan when hot, making the batter into round shapes using the back of the ladle. When bubbles appear, flip pancake over and cook for a further 1-2 minutes. Repeat with the rest of the batter.

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I topped my pumpkin pancake stack with vanilla soy yoghurt and crushed walnuts.

Happy Halloween sugar cats!

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