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.
Pumpkin Pie Pancakes
- 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.
This recipe is from my most recent book, The Happy Cookbook. Check it out for more great food ideas just like this!