Perfect for an Autumnal weekend, these pumpkin pancakes bring a seasonal twist to a family breakfast favourite! You can dial up the spicing to your taste - if you love a Pumpkin Spice Latte then go all out with the full teaspoon of cinnamon and nutmeg, but if you're not such a fan, try just a sprinkle to bring out the flavour of the pumpkin. Best served in a stack, smothered with maple syrup!
I N G R E D I E N T S
Makes approx 12 pancakes
600g Plain Flour
175g Light Brown Sugar
4 tspn Baking Powder
350g Pumpkin Puree
110ml Vegetable Oil
250ml Almond Milk (could use cow as a substitute)
2 x Eggs
1 tspn Cinnamon
A fine grating of nutmeg
Add all of your dry ingredients to a large mixing bowl and stir to combine.
Then add the pumpkin, eggs, milk and oil. Stir gently until all of the ingredients are combined in a thick smooth mixture.
Heat 1 tspn of coconut (or vegetable) oil in a non stick pan and add a small ladle of batter. It is up to you how big you make each pancake, you will just need to adjust the cooking timing. Keep the heat on medium-low and cook one side for 3 to 4 minutes before flipping over to cook the other side.
Serve in a stack, drizzled with maple syrup and topped with a scoop of cream cheese (ideally) or natural greek yoghurt - the sour taste really compliments the sweet, spiced pancakes. Enjoy! #archiesboutiqueeats