pumpkin spiced pancakes
These pancakes are a great way to use up any random bits of pumpkin purée at Thanksgiving. In fact, I’d go as far to say they are worth cracking open a fresh can of the stuff.
To make for 4 people:
Put the following ingredients in a jug and whisk together:
- half a can pumpkin puree
- 2 eggs
- 2 cups milk
- a quarter cup canola/rapeseed oil/melted butter
- half a cup plain natural yoghurt
In a bowl, whisk together:
- 2 cups spelt or all purpose/plain flour
- 1 teaspoon each ground ginger and ground cinnamon
- 2 teaspoon baking powder
- a pinch of salt
Whisk the wet ingredients into the dry ingredients. Drop dollops of batter onto a hot, oiled frying pan or flat griddle and cook for a couple of minutes before flipping them and cooking them on the other side.
The above recipe minus the pumpkin and spices is my standard healthy pancake recipe, sometimes I add grated apple before cooking, sometimes sliced banana or blueberries. I often add a couple of tablespoons of ground flaxseed to the batter too.
The batter sits in the fridge for a couple of days making it handy for quick breakfasts mid-week. Leftover pancakes can be frozen and thrown in the toaster for quick breakfasts.
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