• Leanne Fullwood

Pumpkin Pancakes


I just love autumn. The Colours, the wolley hats, wrapping up for runs and most importantly- Pumpkins!!!


I can normally be found making pumpkin soups, tray bakes or muffins but this year I gave pumpkin pancakes ago! The recipe took a bit of tweaking (it’s a struggle eating numerous batches of pancakes....) but I think this one is now spot on!


Pumpkin Pancakes

Serves 2 (6 pancakes)

Ingredients

250g pumpkin purée

100g ground almonds

4 eggs, separated

1tsp vanilla

2tbsp maple syrup

1/2 tsp ground ginger

1/2 tsp cinnamon

Couple of pinches of grated nutmeg

1tsp baking powder

1/4tsp salt

2 tbsp Coconut oil


To serve:

50g pecans

3 tbsp maple syrup

6 rashers smoked streaky bacon- cooked and crispy (I cook these on a baking tray in the oven whilst making the batter and cooking the pancakes)


1- In a medium mixing bowl, add the yolks, pumpkin purée, ground almonds, maple syrup, vanilla, spices, baking powder and salt and mix well together into a smooth paste.


2- In a separate bowl, whisk the egg whites until soft peaks form.


3- Gently fold the egg whites into the pumpkin batter, taking care to keep aerated and don’t over mix!


4- Heat 1 tbsp oil in a large frying pan on a low/medium heat (use two frying pans with 1tbsp of coconut oil in each of you have them to cook all 6 pancakes- if not cook in 2 batches).


5- Dollop 3 lots of a heaped serving spoon of batter into the pan and allow to cook on a low heat for 3-4 minutes until the edges start to crisp and bubbles appear on the surface.


6- carefully flip the pancakes over and cook for a further 2-3 minutes.


7- Lightly toast the pecans in a frying pan for 2 minutes, remove from the heat and add the 3tbsp of maple syrup to warm through.


8- Serve the pancakes stacked up, top with the crispy bacon and the warm maple pecans and get munching!



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