It’s that time of year again! Pumpkin time. I’ve been a bit rubbish with the blog at the moment. I’ve been busy at Planted HQ, my new business venture – (which I need to do a blog about too!) Anyway, I’ve also been recipe developing for the lovely people at Bluebird Tea Co. Inspired by their Autumn range of teas these pumpkin pancakes definitely fitted the bill. Breakfast just got a bit more exciting!
75g Spelt Flour
75g Pumpkin Puree
1 tsp Baking Powder
½ tsp Bicarb of Soda
3tbsp Unrefined Golden Caster Sugar
¼ tsp Cinnamon
A grating of Nutmeg
1tbsp Maple Syrup
1tbsp Sunflower Spread (melted)
225ml Plant Milk (I use Koko Brand)
Coconut oil for frying
- Make the pumpkin puree by peeling and cutting 75g of pumpkin into chunks and boiling in water for 10 minutes until soft. Cool, then puree using a stick blender.
- Put the oats into a processer and make into a scruffy oat flour.
- Put the flour, oat flour, sugar, bicarbonate of soda, baking powder, cinnamon and nutmeg into a bowl.
- In a jug, put the plant milk, maple syrup, melted sunflower spread, and pumpkin puree. Mix until well combined.
- Slowly add the wet mixture to the dry mixture and mix using a balloon whisk to avoid lumps. Let sit for 5 – 10 minutes.
- Put half a teaspoon of coconut oil in a frying pan and heat. Pour some of the batter into the pan. Cook on a medium to high heat for 1-2 minutes on each side. Pancake is ready to flipped when bubbles form and edge looks golden.
- Serve with a drizzling of maple syrup.