Pumpkin Spice Pancakes
1/2 cup pumpkin puree*
1 medium sized ripe banana, mashed 2 eggs
2/3 cup almond meal 2/3 cup buckwheat flour
2 tsp baking powder
2 tsp mixed spice
2 tsp vanilla paste or essence 1 tbs coconut cream coconut or olive oil for greasing
In a mixing bowl whisk together pumpkin puree, mashed banana, eggs and vanilla.
Mix in almond meal, buckwheat flour, baking powder, mixed spice and coconut cream until well combined making a thick pancake batter.
Grease and place fry pan over a low to medium heat. Spoon 2-3 tablespoons of batter into pan and cook for 2-3 minutes or until top looks set.
Flip pancake and cook for a further 1-2 minutes. Repeat process until you’ve used up all the batter.
Serve pancakes with fresh fruit, pure maple syrup or even some crispy bacon.
**You can make pumpkin puree by boiling peeled pumpkin until tender, draining and blending in food processor or with a stick blender.
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