Lola Berry’s pumpkin pie pancake recipe

pumpkin pancakes, pancakes recipe, lola berry

I love spices, so when I see or hear the words ‘pumpkin pie’ my eyes light up!

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I’d never had pumpkin pie as breakfast before, so I pondered why it couldn’t be more than just a ‘sometimes’ food. I wanted to make it healthy enough to have every single morning if I wanted. For all the pumpkin pie nerds out there, this one is for you.

This not only makes an ace breakfast, but it’s also a pretty impressive dessert.

Pumpkin Pie Pancakes pumpkin pancakes, pancakes recipe, lola berry

Serves 8

You’ll need:

  • 230g (2 cups) grated pumpkin (jap or butternut pumpkin work well)
  • 260g (2 cups) quinoa flour
  • 250ml (1 cup) almond milk
  • 100g (1/2 cup) coconut sugar (or maple syrup)
  • 3 eggs
  • pinch of salt flakes
  • 1/2 teaspoon pumpkin pie spice mix (see tip)
  • 2 tablespoons coconut oil
  • maple syrup and coconut ice cream, to serve

What do to:

  1. In a large bowl, put the pumpkin, quinoa flour, almond milk, coconut sugar and eggs, then add a pinch of salt and the pumpkin pie spice mix. If the mixture isn’t runny enough, add more almond milk until you get the consistency you’re after (I like mine thick).
  2. Pop the coconut oil into your frying pan over a medium heat and pour in about 60ml (1/4 cup) of your mixture. Cook on one side for 2-3 minutes until the edges start to go golden and you can see bubbles start to appear in the middle. Flip the pancake – it will only need a minute or so on the other side – then remove from the pan, keep warm and repeat with the rest of the mixture.
  3. Serve with maple syrup and coconut ice cream.

Tip: I use a pumpkin pie spice mix that is made up of ground cinnamon, ginger, cloves and nutmeg. If you can’t find a read-made pumpkin spice combo, use a very small amount of these spices and be careful not to overdo it on the cloves, as they’re super strong.

This recipe is from my most recent book, The Happy Cookbook. Check it out for more great food ideas just like this!
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Lola Berry
Colourful, adventurous and with a healthy dose of Aussie eccentricity, Lola Berry is definitely not your average nutritionist. She blogs, tweets, writes and talks about good health and wholefoods and there's little Lola won't to do to get her message across: eating and living well is easy and fun! Lola's enthusiasm is contagious and her knack for translating the most technical information into easy-to-follow advice has made her one of Australia's most popular nutritionists. She is constantly finding creative ways to help people make small achievable changes in their lives in order to better their health. Lola grew up in a family where health and fitness were celebrated, but by no means a focal point. It wasn't until experiencing her first 'summertime detox' as a teenager that Lola recognised what a huge impact food had on health and wellbeing. Within a few years Lola had completed her Bachelor of Health Science with a major in Nutritional Medicine at Endeavour College of Natural Health. Armed with enthusiasm and tonnes of ideas, Lola made it her mission to help as many people as possible live a healthy, fulfilled life. In 2007, Lola began posting videos full of health tips, nutritional advice and easy, accessible recipes. People responded to her quirky approach and her ‘Fruits and Roots’ webisodes soon led to regular TV appearances and her first book, Lola Berry's Inspiring Ingredients. Lola kept up with her engaging blog and informative e-newsletters and her online following continued to grow. In 2012 Lola released, The 20/20 Diet, which became the number one diet book in Australia within weeks of its release. Lola’s follow-up book, The 20/20 Diet Cookbook, is full of delicious recipes and health creations and has already gone into reprint (even though it was only released in February 2014). Today, Lola is a regular guest on various TV and radio shows and a contributor to numerous magazines and newspapers.