Saturday, 9 January 2016

Recipe - Pumpkin pancakes

I love breakfast!

I think it's a really important meal. It fuels you for the morning and with the right ingredients, can kick start your day. I always make sure my boys get a good breakfast, it keeps their energy levels up and helps them to concentrate better at school. And, we are less likely to grab the less healthy breakfast bars which are usually laden with sugars that give us a temporary 'false' energy boost.

These pancakes I usually reserve for a weekend when I have a little more time to prepare. I serve them with a big bowl of fresh fruit and some grilled bacon. What's not to love.

Serves a hungry 4


4 large eggs
4 tbsp maple syrup
1 can of pumpkin puree (I use Libby's)
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (or omit this and add a little more cinnamon)
1 1/3 cup ground almonds
Pinch of sea salt
1 tsp vanilla extract
1/2 tsp bicarbonate of soda

To serve

Fresh fruit - sliced mango, strawberries, blueberries, kiwi, banana
Grilled bacon
Maple syrup or agave


  1. In a large bowl, gently whisk together all the ingredients taking care not to overbeat but making sure there are no lumps left.
  2. Heat a large frying pan to medium high and grease with a little ghee or coconut oil.
  3. Adding about a 1/4 cup of batter at a time, cook until the underside is golden brown, about 3 minutes. (Depending on the size of your frying pan you may be able to cook 2 or 3 at a time. I usually have 2 pans on the hob at the same time).
  4. Carefully flip the pancake over and cook for a further minute or two until it is done.
  5. Place on a baking tray, cover and keep warm until the rest of the pancakes are cooked.

Serve topped with bacon and a drizzle of maple syrup and fresh fruit on the side.

Enjoy xx

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