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!
Serves 2 (6 pancakes)
250g pumpkin purée
100g ground almonds
4 eggs, separated
2tbsp maple syrup
1/2 tsp ground ginger
1/2 tsp cinnamon
Couple of pinches of grated nutmeg
1tsp baking powder
2 tbsp Coconut oil
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!