PUMPKIN PANCAKES
This recipe combines the most fall ingredient, pumpkin, with pancakes, so you can take the fall vibes to the next level in your on home. Treat yourself with this balanced, delicious and filling breakfast to kickstart your day, the best way.
PREP TIME: 10 minutes
COOK TIME: 10-15 minutes
TOTAL TIME: 20-25 minutes
MAKES 9-11 pancakes
INGREDIENTS
For the pancake batter:
1/4 cup + 1 tbsp pumpkin pure
1/3 cup buckwheat flour
1/4 cup soy milk or use oat for a sweeter pancake
1/2 block (150g) silken tofu
1 tbsp ground flaxseeds
1/2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
1 pinch salt
2 tbsp vanilla soy yoghurt (alpro usually makes this) or use greek-style coconut but the pancakes will become a bit more bitter
For the topping:
1-2 tbsp greek-style coconut yoghurt
1 red apple (your favorite type)
1 tsp cinnamon
2 tbsp agave
DIRECTIONS
In a blender, combine all the ingredients for the pancake batter.
Heat up the a pan and oil it. Fry around 2 spoonfuls of batter to make 1 pancake, on medium-high heat (I use 6-7 out of 10). Fry for around 1.5-2 minute per one side, flip, then around 1 minute the other side. Once it is starting to bubble in the middle, usually it is flippable. Remove the pancakes from the pan and onto a plate. Repeat the process until no batter left.
For the topping, cut up the apple into small, bite-sized pieces. Add them to a pan, drizzle on the agave and sprinkle on the cinnamon. Heat up the pan to medium-high heat, and while stirring them frequently, fry them until they become softer and a little caramelised. Takes around 3-5 minutes. Take off the heat and transfer them to a bowl.
Stack the pancakes, add some coconut yoghurt and the cinnamon apples & enjoy.
