Pumpkin is a rich source of Vitamin A, which is one of our key antioxidants. When you are ill you need more Vitamin A to fight off infection, which is the perfect excuse to nourish yourself with a delicious snack.
Pumpkin Spice Pancakes
Rated 4.0 stars by 2 users
Servings
10
Prep Time
5 minutes
Cook Time
30 minutes
Pumpkin is a rich source of Vitamin A, which is one of our key antioxidants. When you are ill you need more Vitamin A to fight off infection, which is the perfect excuse to nourish yourself with a delicious snack.
Callie Ford
Ingredients
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4 eggs
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1 cup ricotta
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1½ cups pumpkin puree
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¼ cup flax/almond meal
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¼ cup wholemeal flour
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1 tsp vanilla paste
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1 tsp cinnamon
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1 tsp mixed spice
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1 scoop vanilla protein powder (optional)
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Butter (or olive / coconut oil) for cooking pancakes
Directions
To make the pumpkin puree, cut 400g of pumpkin into large chunks (skin on, but speeds removed) and place in a moderate oven for 20min (or until tender). Remove from oven and peel the skin off the flesh before discarding the skin. Allow to cool.
Place all ingredients in a blender and mix until combined and smooth.
Heat butter / olive oil / coconut oil over medium heat in a large frying pan and pour portions of the batter to your desired panckae size.
Cook for around 2min either side or until nicely golden.
Repeat until the mix is finished, draining cooked pancakes on a paper towel (keep covered).
Enjoy warm or cold with your choice of toppings!
Recipe Note
Storage hack: These pancakes freeze beautifully, so you can batch cook and have some for another day.
