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Breakfast: Pumpkin Pancakes

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Breakfast: Pumpkin Pancakes

The perfect breakfast: pumpkin pancakes recipe with a picture and simple step-by-step instructions.

  • 60 g Cooled pumpkin puree
  • 1 pinch Salt
  • 0,5 teaspoon Tartar baking powder
  • 170 g Wholemeal spelled flour
  • 30 g Sweet lupine flour
  • 300 ml Oat milk
  • 40 g Cashew butter
  • 2 tsp Maple syrup
  • 0,5 tsp Cinnamon
  • 1 Msp Ground ginger
  • 1 Msp Ground vanilla
  • 1 tsp Ground coffee
  1. Process all ingredients into a smooth dough in the mixer. If the pancakes are for kids, leave out the ground coffee.
  2. Heat some oil in a pan and spread 1 tablespoon of batter into a small circle. As soon as the dough forms small bubbles on the surface, turn and bake briefly from the other side.
  3. Top the pancakes with banana slices, maple syrup, roasted almond flakes, etc. to serve.
Dinner
European
breakfast: pumpkin pancakes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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