- 20 minute
- 2 portions
Ingredients
・1/2 cup + 1-2 tbsp unsweetened almond milk
・1/3 cup unsweetened pumpkin puree
・1 cup wholegrain gluten-free oat flour
・3 tbsp coconut sugar (or another healthier sugar option)
・1/2 tsp cinnamon powder
・1/8 tsp nutmeg powder
・1 tsp baking powder
・1/4 cup chopped nuts, for topping (for example pecans, macadamia, or walnuts)
・2-3 tbsp maple syrup or raw honey, for topping
You can top the pancakes with coconut whip:
・One can of coconut cream or full fat coconut milk (approx. 410 ml), chilled in the fridge overnight
・2-3 tbsp raw honey or maple syrup
How to Prepare
▻Combine the almond milk and pumpkin puree in a small bowl and mix well.
▻Add the oat flour, coconut sugar, cinnamon, nutmeg, and baking powder to a medium-sized bowl and whisk to combine. Pour the pumpkin puree mixture into the dry mixture and stir until you get an even batter. Add 1-2 tbsp almond milk if necessary – the batter should be thick, but pourable.
▻Place a non-stick pan on medium-high heat and add a couple spoonfuls of pancake batter. The portions should stay separate so that the pancakes don’t stick to each other. Cook for 2-3 minutes on each side, until they turn golden-brown underneath, then flip. Repeat with the rest of the batter.
▻For the optional coconut whip, chill a mixing bowl in the freezer for 10 minutes. When the bowl is chilled, add only the thick cream from the top of the can, leaving the coconut water behind. Using a whisk or mixer, beat the cream for a couple of minutes or until you get soft peaks. Add the honey or maple syrup and beat for another 2 minutes.
▻Serve the warm pancakes with coconut whip, chopped pecans, and a drizzle of maple syrup. Enjoy!
