Sunday. November. Pumpkin. Cinnamon.
Autumn is here 🙂
Serves 2, yields 4 pancakes
3 tbsps pumpkin puree
2-3 tbsps brown sugar
200g wholemeal plain flour
1 tsp baking powder
125–150ml almond milk
2 tsps cinnamon
1 tsp mixed spices (cinnamon, ginger, nutmeg and cloves)
organic, pure maple syrup to serve (optional)
Heat a pan over medium heat with a little bit of oil sprayed in it.
In a bowl, beat the sugar and pumpkin puree together, slowly pouring milk into the mixture. Add the flour, spices and baking powder and mix again until just combined.
Spoon the batter into the pan and form a pancake. When the top of the pancake starts to bubble and the sides are firm you can flip it (with the help of a spatula if necessary). Cook for a few minutes on the other side and then serve.
Top with maple syrup and tuck in!
Happy Sunday morning, everyone!