Wholemeal Pumpkin Pancakes

Good morning my lovelies! How are you this morning? It is a dull, grey, drizzle-y day outside in Perth and I so naturally thought ‘Hmmmm… I think that today is a lovely morning to have pancakes.’ Even better, there was a ginormous bowl of pureed pumpkin in the fridge and so I went ‘Woohoo! Pumpkin pancakes for me!!!’. So, after a brief scour of the internet, I found a recipe for pumpkin pancakes that I tweaked, and they are delicious (if I do say so myself). This recipe makes enough for two, so looks like my sisters will be getting a treat when they come home from school today! :)

xxLissa

Wholemeal Pumpkin Pancakes (adapted from this recipe)

Serves 2

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

3/4 cup unsweetened almond milk (or any other milk you prefer)

3/4 cup pumpkin puree

1 egg

1 tablespoon vinegar

1 cup wholemeal self-raising flour

1 1/2 tablespoons brown sugar

1/2 teaspoon baking powder

1/2 teaspoon ground mixed spice (or allspice)

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup sultanas (optional

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
2. Sift in the flour, baking powder, mixed-spice, cinnamon, ginger and cloves. Add the sugar, salt and sultanas (if using)
3. Stir gently until the mixture is just combined
4. Heat a lightly oiled frying pan over medium high heat. Drop heaped tablespoons of batter into the pan (I found it best to slightly spread the batter with the back of the spoon because it was so thick) and cook until bubbles begin to appear and pancake is browned underneath. Flip the pancakes and cook until browned on the other side.
5. Serve hot with maple syrup, honey, butter, nuttelex (olive-oil spread) – whatever takes your fancy.

Nutritional Info (with sultanas): Calories 313 ; Fat 5.1g ; Carbs 57.1g ; Dietary Fibre 9.1g ; Sugars 12.8g ; Protein 11g