WWW.FREI-STYLE.COMPumpkin Pancakes with apple-cinnamon-cream
Ingredients
PANCAKES:
- 150 gr cooked pumpkin (or pumpkin puree)
- 150 ml oat milk
- 75 ml mineral water
- 1 teaspoon vanilla extract
- 200 gr spelt flour
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 2 Tbsp coconut blossom sugar
- 2 Tbsp maple syrup
- 1 Tsp cinnamon
- Pinch of salt
CREAM:
- 100 ml plant based cream (e.g. soy)
- 1 apple
- cinnamon
- maple syrup
Instructions
PANCAKES:
- 1.Add the pumpkin, milk, water, maple syrup and sugar in a bowl. Mix with a hand mixer or food processor until the pumpkin is in small pieces.
- 2.Add all the other ingredients and mix until well combined.
- 3.Heat coconut oil in a pan and bake the pancakes 3-4 minutes from each side until browned.
CREAM:
- 1.Peel the apple and cut it into small pieces. Add to a pan with some water, lemon juice, cinnamon and maple syrup.
- 2.Let simmer for 10 minutes.
- 3.Whip the cream until thick enough, add some cinnamon.
- 4.Fold in the cooked apple.
- 5.Serve the pancakes with the cream and maple syrup.
Notes
Tip from my kitchen: Hokkaido pumpkin needs no peeling and cooks ahead beautifully – 150 g (about 5 oz.) puréed disappears completely into the batter and makes the pancakes fluffy and moist at once. No fresh pumpkin? Use pumpkin purée from a jar, or swap it for a ripe banana as in the original recipe. I fold the apple-cinnamon cream into the whipped plant cream only just before serving so it stays airy. Leftover pancakes keep airtight for 2 to 3 days in the fridge and crisp up again nicely in the toaster.
Nutrition per serving: 470 kcal