Pumpkin Pancakes...Breakfast Just Got Irresistible!
Gluten, dairy, sugar-free, power-packed recipe below.
I was already a big fan of protein pancakes made with banana, nuts and eggs but what do you do when you're in the mood for pancakes and you've run out of bananas?
Answer: Have a rummage around in your larder and find that can of pumpkin puree that's been sitting there for the past three years because you didn't know what to do with it because today's the day that baby gets to shine!
Pumpkin being an orange vegetable is a rich source of beta-carotene which your body converts into vitamin A and pumpkin gives a wonderful fluffiness and lightness to these moreish pancakes that will keep you full till lunchtime.
Gluten-Free Pumpkin Pancakes Serves 4-6 1&1/3 cups buckwheat flour 1tsp bicarb soda 1/2 tsp baking powder 1/2 can pumpkin puree 1 tsp cinnamon 1 tsp vanilla extract 2 eggs 1&1/2 cups coconut milk 1. Mix all ingredients together in a large bowl
2.Heat some coconut oil in a frying pan and drop in tablespoons of mixture
3. Cook for a few minutes until golden on the underside, flip over and cook for a few more minutes
4. Top with berries, seeds/nuts & Greek yoghurt.