Sometimes I get into this thing where I don’t want to make any recipes for the blog. I mean, I cook daily and come up with new stuff all the time, but my ego gets in the way of sharing it. You see, I go on instagram and scroll thru my feed and get bombarded with these amazingly beautiful dishes and how to videos and I think to myself; “what’s the point of me doing one? It’s never gonna look as good as that”.
It’s nice when food is pretty. But to me, it’s more important that it’s nutritious, tasty and easy to make.
If you can make it look pretty too – great – but it’s never my focus. More people need to get themselves cooking and I feel like my easy recipes are a good place to start. Pretty or not, here they come 😉
This pancake recipe is what I have been searching for all my post allergy-test life.
I CAN FINALLY HAVE PANCAKES AGAIN! PRAISE THE GODDESS, GANESH AND THE UNICORNS!
Pumpkin Pancakes
Serves 2, 10 min
- 1 cup (2,5 dl) flour, I use cassava
- 1,5 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon sea salt
- 1/2 cup (1 heaped dl) pumpkin puree
- 1 cup (2,5 dl) non-dairy milk or water
- 2 tablespoons sweetener, I use coconut sugar
- Coconut oil for the pan
- Pumpkin butter, strawberries, and yacon syrup for serving
Make it like this:
- Mix all dry ingredients together in a small bowl.
- Whisk together the pumpkin, milk, and maple syrup in a separate bowl.
- Pour the dry ingredients into the bowl with the wet ingredients and mix until everything is evenly combined. Allow the batter to sit for a few minutes to thicken.
- Heat a small amount of coconut oil in a skillet over medium heat.
- Pour the batter onto the skillet using 1/4 cup measuring cup or a spoon (you should have about 8 pancakes total).
- Fry for about 3 minutes on one side, they should have small bubbles on the edges. Then flip carefully with a spatula and cook for another 1-2 min.
- Serve with all the goodies your heart desires and enjoy!
