Pumpkin Pancakes

Preparation & cooking time: about 30 minutes
Makes 7 pancakes
Ingredients:
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I cup pumpkin, mashed
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Pinch of turmeric
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1 ¾ cup unsweetened almond milk
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2 organic eggs
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1 teaspoon vanilla essence
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½ cup almond meal
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1 cup wholewheat flour
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2 teaspoons baking powder
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1 teaspoon cinnamon
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Pinch of sea salt
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2 tablespoons virgin organic cold pressed coconut oil
Suggested toppings:
Strawberries
Organic yogurt
Maple syrup
Method:
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Cut the pumpkin in pieces. Put in a saucepan with water and the turmeric and cook until soft.
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Drain the pumpkin and mash up enough for 1 cup.
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Add the almond milk, eggs and vanilla essence and mix until smooth.
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Mix the almond meal, flour, baking powder, cinnamon and salt together and mix in with the pumpkin mixture.
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Heat up a tablespoon of the coconut oil to medium heat.
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Pour a ladleful of the pumpkin mixture into the pan and cook until bubbles build on the surface.
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Turn over and cook on the other side until golden brown and the center springs back when pressed.
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Repeat with the remaining mixture.
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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