SPICY PUMPKIN PANCAKES

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.

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Photo: @eatwithfingers

 

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).

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Photo: @eatwithfingers

 

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.

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Photo: @eatwithfingers

 

Spicy Pumpkin Pancakes

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

 

 

Methods:-

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.

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