Pumpkin spice pancakes

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.

panquecas com especiarias de abóbora

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

Instructions

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.

Notes:

  • 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.

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