Yep, it’s that time of year again already. Pumpkin this. Pumpkin that. Pumpkin everything. Pumpkin everywhere. We aren’t ones to follow the crowd around here but hey, this was an exception and can you even blame us?
These pancakes might possibly be my favourite ones yet. Made with just a few common ingredients, just one bowl required and the best part? They’re packed with flavour and secretly good for you too. The recipe serves two people, but quantities can easily be halved or doubled. Sweet potato purée could also be tried instead of pumpkin if you didn’t have any. I make my own ‘pumpkin pie spice’ from a mixture of cinnamon, nutmeg and cloves, so you can easily make your own too if needed.
Ingredients for 6 - 8 small pancakes
For the pancakes
1/3 cup pumpkin puree
½ tsp baking powder
1 tablespoon of coconut oil plus extra for frying
1 tsp organic cinnamon powder
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 cup of oat flour
¼ cup almond flour
1 scoop PERFORM Raw Cacao
¾ cup of almond milk
For the toppings
1) Combine the almond milk, pumpkin puree and coconut oil in a large bowl and whisk gently.
2) Next add the rest of the pancake ingredients and whisk thoroughly until a smooth batter forms. If the mixture seems too thin, add a little more oat flour. If it's too thick, add a little more almond milk!
3) Heat a little coconut oil in your frying pan and cook each pancake for about two minutes each side. They are ready to flip when bubbles start to form on the surface.
4) Heat the frozen berries in a small pan over a low heat until they soften. Continue to stir until a thick berry sauce begins to form.
5) To make the snickerdoodle almond butter simply whisk the almond butter with the maple syrup and cinnamon until well combined.
6) Serve the pancakes warm with the berries and almond butter. They also work great with just the maple syrup!