I was scrolling on Instagram a Sunday morning, haha obviously and there was only pancakes popping on my feed. Blame #pancakesunday! I wanted to do my own, something not too sweet, not too savory.
Then I remembered that I have pumpkin from the porridge I did some days ago in the refrigerator. Hmmm, brain started to work, what can I do with it. Aha, why not a better version of the porridge. I started preparing the ingredients and my beloved blender. I do everything in it. Can’t live without my Vitamix (no, this is not sponsored).
I have to admit, it was a bit stressing as I wanted to make them picture perfect like the queen of pancakes , Jo. Fortunately, my parents were not home and Michael was still sleeping (not anymore if you know how loud a vitamix is). I could cook them with full concentration.
Ingredients:- 7 pancakes
1 cup gluten free all purpose flour
1/2 cup gluten free soy flour
1 cup pumpkin (shredded)
1 1/2 teaspoons baking powder
2-3 tablespoons coconut sugar
1 teaspoon flax seeds
A pinch of cloves powder
1 1/2 cup oats milk
1/2 tablespoon coconut oil
Add all dry ingredients in your blender, mix on medium speed. Then add coconut oil, pumpkin and milk. Mix very well on high speed. In a non sticky pancake pan, warm a bit coconut oil. You will need 2 tablespoons to form 1 pancake. Cook each side until golden brown. I serve the pancakes with kiwi (how to cut a kiwi flower) peaches and 70% melted chocolate.
Let me know if you try the recipe. I would love to here feedback from you.