PUMPKIN PIE PANCAKES

A heaping plate of pancakes drizzled with maple syrup is hard to ignore, but the traditional ingredients have their drawbacks. With this recipe for pancakes, you give up gluten, dairy and eggs, but not at the expense of their taste. Plus, the addition of pumpkin and warming spices makes this recipe even more delicious, unique and fun. These pancakes would make a great breakfast treat for the whole family during the holidays.

Pumpkin is full of antioxidants such as vitamins A, C, E, beta-carotene, and the high amount of phytonutrients in pumpkin has been shown to help prevent the risk of cancer, especially of the mouth, lung and colon. It also contains immune-boosting properties that can help the body stay strong and ward off common colds and flus that can occur in the winter months.

Ingredients:

• 1/2 cup + 1-2 tbsp. unsweetened almond milk;
• 1/3 cup unsweetened pumpkin puree;
• 1 cup of whole grain gluten-free oat flour ;
• 3 tbsp. coconut sugar ;
• 1/2 tsp. ground cinnamon ;
• 1/8 tsp. ground nutmeg;
• 1 tsp baking powder ;
• 1/4 cup pecans, coarsely chopped for garnish (optional);
• 2-3 tbsp. maple syrup , for garnish.

Coconut whipped cream (optional) :

• 1 can of 400 ml coconut cream or full-fat coconut milk, chilled in the fridge overnight;
• 2-3 tbsp. raw honey or maple syrup .
  

Method of preparation:

To make the optional coconut whipped cream, chill the mixing bowl in the freezer for 10 minutes. When the bowl has cooled, skim the thick part of the cream from the top of the kenna, leaving the coconut water. Using an electric mixer or stand mixer, whip the cream for 2-3 minutes until soft peaks form. Add the honey or maple syrup and beat for another 2 minutes.

In a small bowl or jug, mix the almond milk and pumpkin puree. Mix well and set aside.

Add the oat flour , coconut sugar , cinnamon , nutmeg, and baking powder to a medium bowl and stir to combine. Pour the pumpkin puree mixture into the flour and mix until you get a homogeneous dough. If necessary, add another 1-2 tbsp. almond milk - the batter should be thick but pourable.

Place a non-stick ceramic skillet over medium-high heat and add a few spoonfuls of the pancake batter. Cook for 2-3 minutes on each side until browned underneath, then flip. Repeat with the rest of the dough.

Serve the pancakes immediately with coconut cream, crushed pecans and a drizzle of maple syrup .

Portion for 2 people.