Hello Lovelies and happy Sunday! We started the Sunday very slow and cozy. The girls slept in and then we were craving some pancakes.
Since I had some leftover Hokkaido pumpkin in the fridge I decided to add it to the recipe. I adjusted one of my older recipes that included banana and just swapped them with the pumpkin. It worked so well and the pancakes turned out so delicious, fluffy and light and were gone in no time. So I decided to share the recipe with you today.
I made some apple-cinnamon-whipped cream to go with the pancakes, a perfect combination. I love these flavors together and it’s also a childhood memory of mine. I remember that we had it with cream puffs, so delicious.
So here is the recipe:
- 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
- 100 ml plant based cream e.g. soy
- 1 apple
- maple syrup
- 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.
- Add all the other ingredients and mix until well combined.
- Heat coconut oil in a pan and bake the pancakes 3-4 minutes from each side until browned.
- Peel the apple and cut it into small pieces. Add to a pan with some water, lemon juice, cinnamon and maple syrup.
- Let simmer for 10 minutes.
- Whip the cream until thick enough, add some cinnamon.
- Fold in the cooked apple.
- Serve the pancakes with the cream and maple syrup.
Have a lovely Sunday everyone. I can’t believe its October already, I hope everyone is enjoying a wonderful fall or spring!
This post is also available in: DE