Mini pumpkin pancakes: welcome november!
Today, I want to introduce you to our second pancake's recipe (you can see here the first version of buckwheat and ricotta). (And we will not stay here, I promise!) I decided to combine my passion for pancakes with one of the products of the season: the famous pumpkin! Even more, we have the privilege of using pumpkins from the garden of my husband's family. We then welcomed November and started the day early with some delicious pumpkin pancakes served with various fruits and nuts. The taste of the pumpkin pancakes was amazing, they were super fluffy and they had a sweet and spicy touch of cinnamon. I think we chose the best pancakes to go with our autumn evenings ;)
What about you?
- 1 cup of oatmeal - 1 cup of pumpkin puree (we used butternut sqwash) - 1/4 cup of vegetable milk (we used oatmilk) - 1 egg - 2 tbsp of coconut oil - 2 tbsp of honey - 1 tbsp of lemon juice - 1/2 tsp of baking powder - 1 tsp of cinnamon - 1/2 tsp of salt
Topping (your choice)
- fresh (or frozen) raspberries - banana (sliced) - chopped almonds - coconut flakes - honey
For the pumpkin puree, peel the pumpkin and bring it to the boil for 10-15 minutes. When cooked, grind in a food processor until puree consistency.
Let's get down to business!
In a small bowl, combine the dry ingredients (flour, baking powder, cinnamon and salt). In a second bowl, mix the remaining ingredients and add the previous preparation. You should get a consistent blend, if you want a thinner dough add more milk. In a pre-frying pan with coconut oil, pour small amounts of the dough (a small shell) to get mini-pancakes. Let it warm until bubbles appear, turn on the other side and leave for another 1-2 minutes. Continue until the dough is finished.
Now just serve it with your favorite toppings, in our case, we putt fresh raspberries, chopped bananas, almonds, coconut flakes and honey.