Pumpkin Pancakes with Pecans, Stewed Apple & Greek Yoghurt
As we move gently into Autumn, the change in temperature, colours, food, and smells is undeniable and there isn't much more satisfying than creating nourishing and warming dishes that align with the season. One of my favourite breakfasts, particularly on the weekend, are these healthy yet indulgent pumpkin pancakes. The protein from the eggs and complex carbs from the pumpkin, oats and flaxseed help to curb any blood sugar spikes and keep you full all morning. Get creative with your favourite toppings - I've included my suggestions below!
Servings: 2 (2-3 pancakes each)
Time: 15 minutes
Ingredients
Wet:
2 eggs
150g pumpkin puree
150ml plant-based milk
1 tsp pure vanilla extract
1 tbsp maple syrup
coconut oil for cooking
Dry:
100g oats, ground into a flour
1 tsp baking powder
1 tbsp flaxseed
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
Toppings:
stewed apple
greek yoghurt
toasted pecans or walnuts
drizzle maple syrup
sprinkle of cinnamon
Method
Add all of the wet ingredients into a blender or food processor and mix until fully combined.
Add the dry ingredients and blend again until a smooth mixture is formed.
Heat a little coconut oil in a large non-stick frying pan over medium heat. When the pan is hot add a generous amount of batter to the pan and use the back of a spoon to even it out. I tend to do about 3 tbsp but you can make each pancake as small or large as you like. If your pan is large enough you may be able to cook 2-3 pancakes at a time.
Cook for about 3-4 minutes on each side until it turns a golden brown colour (turn the heat down if they start to burn at all). Add a little more oil if necessary in between each batch. If you’re making quite a few, it may be worth turning the oven on low to keep the cooked pancakes warm.
Assemble on a plate and top with stewed apple, greek yoghurt, toasted pecans and a drizzle of maple syrup.