A much healthier version of the traditional pancakes - simply delicious!
Preparation & cooking time: about 30 minutes
Makes 7 pancakes
I cup pumpkin, mashed
Pinch of turmeric
1 ¾ cup unsweetened almond milk
2 organic eggs
1 teaspoon vanilla essence
½ cup almond meal
1 cup wholewheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
Pinch of sea salt
2 tablespoons virgin organic cold pressed coconut oil (or olive oil)
Cut the pumpkin in pieces. Put in a saucepan with water and the turmeric and cook until soft.
Drain the pumpkin and mash up enough for 1 cup.
Add the almond milk, eggs and vanilla essence and mix until smooth.
Mix the almond meal, flour, baking powder, cinnamon and salt together and mix in with the pumpkin mixture.
Heat up a tablespoon of the oil to medium heat.
Pour a ladleful of the pumpkin mixture into the pan and cook until bubbles build on the surface.
Turn over and cook on the other side until golden brown and the center springs back when pressed.
Repeat with the remaining mixture.
Serve with yogurt, strawberries and lightly drizzle with maple syrup (optional).
Nutrition (per pancake with topping):
Calories 209: Fat 10.6 g; Sat. Fat 4.3 g; Carbs 24 g; Sugar 7.8 g; Fiber 3.5 g; Protein 6.6 g