This delicious and healthy pumpkin pancake recipe is featured as part of my series on achieving your 10 portions of fruit and veg-a-day. They are a delicious way to kick-start the day while getting in some extra portions. If you like, why not serve with some guacamole to double-up on your nutrition?
Ingredients
120g buckwheat flour
1 tbsp baking powder
½ tsp salt
½ tsp ginger
¼ tsp allspice
¼ tsp nutmeg
½ tsp cinnamon.
Half a tin of pureed pumpkin (you can find this in the world foods section of many supermarkets)
1 tsp vanilla extract
2 tbsp flax seeds
2 tbsp maple syrup
240ml milk of your choice.
Method
In a large mixing bowl, combine the buckwheat flour with the baking powder, salt, ginger, allspice, nutmeg and cinnamon.
Whisk in the pureed pumpkin, vanilla extract, flax seeds, maple syrup, and milk.
Let the mixture stand for 10 minutes. Heat up a skillet or frying pan on the hob and coat with coconut oil.
Tip a ladle-full of the mixture (you can experiment with the amount, depending on how big you like your pancakes) into your skillet and cook until it bubbles before flipping onto the other side and repeating.
Stack cooked pancakes on a plate and keep warm in the oven until ready to serve.
Drizzle with a little maple syrup and serve.