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