These pancakes are so good for the autumn/winter and so easy to make! The cottage cheese increase protein levels as well, so they make for a very satiating breakfast. If you haven’t got cottage cheese, you could add full fat Greek yoghurt.
The salted maple pecans are optional but are a delicious addition atop the pancakes.
Pancakes
Ingredients
150g gluten plain flour
40g ground almonds
50g coconut sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon salt
120g pumpkin puree
80g cottage cheese
2 eggs
180ml almond milk
1 tablespoon coconut oil (melted)
50g maple syrup
Method
In a mixing bowl, combine the flour, ground almonds, coconut sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir until there are no lumps.
Simply add to a food blender with the rest of the ingredients and blend until smooth.
Heat a non-stick pan over medium-high heat and lightly grease it with oil or butter. Use about a tablespoon of batter per pancake.
Cook until you see bubbles forming on the surface, then flip the pancakes and cook for another 1-2 minutes until they're golden brown on both sides.
Remove the pancakes from the pan and keep them warm. Enjoy with some yoghurt and salted maple pecans!
Salted Maple Pecans
Ingredients
100g pecans (mix of whole pecans and chopped)
2 tablespoons maple syrup
Pinch salt
Method
Simply combine the maple syrup, pecans and salt and then bake in the oven at 160°c for about 20 minutes, or until sticky and golden!