Good morning lovely souls,
Today I’m bringing you another breakfast recipe. This time it’s all about taking it slow and indulging on a delicious breakfast. That’s what Sundays are for after all.
Believe it or not, I wasn’t a breakfast person, until 5–6 years ago. I still remember how much of a pain in the ass I was to my mum, when she tried to get me to eatsomething in the morning. Looking back, I guess that was related to my sometimes unbalanced way of looking at food. But I can’t explain you why. My stomach just wouldn’t accept anything until lunch time.
Well, I have to say that today this sounds dramatic to me. Seriously. Not only because I can’t function without a proper breakfast. But, as I was saying yesterday on Instagram, it’s also my favorite part of the weekend. I get to wake up while the house is still quiet and take some time to go through my recipes. Once I decide what to do, it’s show time.
So today, we have pancakes. And I know I’ve said this is a breakfast recipe… But who am I to decide that? Just do these whenever you like. They are delicious.
I always use the same ingredients as a base for pancakes. Flour, non-dairy milk, and apple sauce. But, every now and then I like to tweak the recipe. This is a seasonal version using homemade pumpkin purée and pumpkin spice.
Ingredients for 6–8 pancakes
- 120g whole wheat spelt flour
- 1 tbsp brown sugar
- 1 tbsp potato starch
- 1 tbsp baking powder
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon powder
- 1 cup (250ml) almond milk
- 1 tbsp apple sauce
- 3 tbsp pumpkin purée
There’s two ways to go about this:
- Add all dry ingredients to a mixing bowl and whisk. Then create a hole in the center and add the liquids. Stir everything together until you have no lumps. The bater will be slightly runny but consistent.
- Or, you can put them all in a blender and pulse until you get the same result.
Lately, I’ve been using my Vitamix since I like to make sure I have a runny batter. But I’ve done it both ways.
Then, heat a stovetop griddle (my preferred way since I can do most of them at the same time) or a large frying pan over medium-low heat. Lightly grease with butter or oil. You can use a paper towel to make it easier.
When it’s hot, pour the bater into the pan (2 tbsp to 1/4 cup per pancake). Cook for 3–4 minutes on the first side or until it’s bubbly and almost brown, then flip and cook for another couple of minutes.
- I like my pancakes thin and not too sweet. If you’d like them to be sweeter, add another tbsp of sugar.
- Overload them with toppings – that’s what pancakes are made for. Pomegranate seeds, maple syrup, coconut yogurt, you pick.
- I use homemade pumpkin purée. I simply bake the pumpkin for 40–45 minutes at 180º. After it’s done, I remove the skin and add it to the blender.