Pumpkin Spice Pancakes

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Autumn brings us the most beautiful produce, from bright squashes to crispy apples, and so it would be rude not to make the most of them whilst they’re in their prime. As most of you know I am a real advocate for eating well and eating seasonally, and that’s why these pancakes hit all of the spots for me; I used local in-season pumpkin to make a silky puree, and achieved the most incredibly fluffy, and moist (yes I had to use that word) texture!

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These pancaked are flourless because I used blended oats, which means they can be easily made gluten-free if you desire. They are also perfect for meal prep; you can make them the night before, heat them up in the morning, and you have yourself a beautiful breakfast.

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I love topping these with my salted maple and peanut sauce, chopped brazil nuts and orange zest for an extra festive kick! They also go really well with berries, coconut yogurt and ordinary maple syrup, so be sure to experiment with your toppings!


Ingredients

Makes 7 pancakes

1/2 cup pumpkin puree*

1/2 cup almond milk

1 tablespoon maple syrup

1 cup rolled oats (use GF if necessary)

1 tablespoon golden flaxseed

3/4 teaspoon cinnamon or pumpkin spice

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 tablespoon apple cider vinegar

 

For the salted maple peanut sauce:

1 tablespoon peanut butter

1 teaspoon maple syrup

sea salt

1 tablespoon water

 

*at this time of year I love making my own puree by baking a soft pumpkin of choice (I used fairytale squash) and blending it with the skin.


Method

Place all of the ingredients in a blender and process until a which and smooth batter forms. The mix will be very thick, but don’t worry as this will help it rise well.

Heart a large non-stick frying pan, add a touch of coconut oil and pour in the pancake batter, spreading it gently with a spoon making a 4 cm diameter circle – how many you can do at once will depend on your pan size.

After 3 minutes the edges should gently brown and air bubbles form on the surface, at this point flip the pancake and continue to cook it for another 2-3 minutes. The pancakes may be difficult to flip due to the high moisture content from the pumpkin, so asset your self using two spatulas if needed.

Once the pancakes have cooked let them rest for 5 minutes so that they set and cool slightly, then stack them with your desired toppings and enjoy!

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