Pumpkin Spiced Pancakes
Ingredients
1/2 cup of Steemed Pumpkin, mashed and cooled
1 mashed Ripe Banana
3 free range Eggs
2 tbsp Coconut or Maple Sugar
1 cup Milk of choice
1/2 cup Coconut Yoghurt
1 cup Quick Oats (fine chopped oats)
1 1/3 cup Gluten Free Flour
2 tbsp Gluten Free Baking Powder
1 tbsp LSA
2 tsp Vanilla Essence
1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp ground Ginger
1/2 tsp Fine Salt
1 mashed Ripe Banana
3 free range Eggs
2 tbsp Coconut or Maple Sugar
1 cup Milk of choice
1/2 cup Coconut Yoghurt
1 cup Quick Oats (fine chopped oats)
1 1/3 cup Gluten Free Flour
2 tbsp Gluten Free Baking Powder
1 tbsp LSA
2 tsp Vanilla Essence
1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp ground Ginger
1/2 tsp Fine Salt
Instructions
- Mix wet ingredients together. In an separate bowl mix dry ingredients.
- Then whisk together to form your batter. Heat a large non stick fry pan, then use approx 1/2 - 3/4 of a ladle per pancake.
- Flip when bubbles appear and golden. Serve with coconut yoghurt, maple syrup, activated pecans and fresh fruit.
