Pumpkin Pancakes

Preparation & cooking time: about 30 minutes

Makes 7 pancakes

Ingredients:

• 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)

Suggested toppings:

Strawberries

Organic yogurt

Maple syrup

Method:

• 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