PUMPKIN SPICED PANCAKES
Make Evelyn’s delicious Pumpkin Spiced Pancakes as featured in our October Virtual Retreat Morning. The pancakes can be made with pumpkin (yes those carving supermarket pumpkins can be eaten) or squash, oat flour and ground almonds, and topped with toasted pecans. Not only are they the perfect post yoga brunch, but they also store well and can be quickly reheated for an alternative snack!
Recipe
Servings: 2
Time to create: 30 minutes
Top tip: Choose a smaller pumpkin/squash - they have more taste!
Preparation: Prior to making your pancakes (can be the night before), put the diced pumpkin/squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on high for 5-8 minutes. Different types will take a varying amount of time. You want the pumpkin/squash to keep its shape, but be soft enough for a knife to easily slice through.
Equipment: You will need a blender, mixing bowls, frying pan, saucepan wooden spoon, spatula
Ingredients:
200g pumpkin/squash (weight when peeled and diced)
100g oats (can be gluten free)
150-225ml almond milk
50g ground almonds
2 tbsp chia seeds
1 tsp pumpkin spice*
2 tbsp maple syrup
1/2 tsp vanilla essence
Coconut oil for cooking
Toppings: small handful of pecans, maple syrup, yogurt (anything else you fancy!)
*If you would like to make your own pumpkin spice grind the seeds of 3 cardamon pods, and add 1 1/2 tbsp ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground nutmeg and a pinch of clove. You can store this in an air tight container and use to flavour granolas, baking and porridge.
Method:
Place the oats in a food processor and blend until they form a flour like consistency
Place the oats in a bowl and add in the ground almonds, chia seeds, and pumpkin spice. Stir well, ensuring no lumps.
Add the cooked pumpkin/squash into the blender and add 150ml of almond milk. Blend to create a smooth liquid.
Pour the liquid over the dry ingredients, add the maple syrup and stir until well combined. Leave to stand for 5 minutes.
Meanwhile add a tsp of coconut oil to a pan and when melted add the pecans (lightly crushed between your hands), 1/4 tsp of the pumpkin spice, and a splash of maple syrup. Cook over a low heat for 5 minutes, keeping the pecans moving around the pan with a spoon.
At this stage you may want to add some more almond milk to the mixture - you want the mixture to be thick but also pourable. Gradually add the milk and stir before reaching the right consistency.
Place a frying pan over a medium heat and add a tablespoon of coconut oil.
Once the oil has melted and is beginning to bubble, add a heaped tbsp of the mixture to the middle of the pan.
Cook for 2-3 minutes per side.
Flip the pancake over and cook on the other side for another 1-2 minutes.
Continue this process until all of the ingredients is used up (you may want to add the pancakes to a pre-heated low oven whilst you make the remaining pancakes).
Stack up the pancakes, drizzle in maple syrup, sprinkle with toasted pecans, and dust with the pumpkin spice.
