When you hear pumpkin, you think Halloween right? Everyone goes crazy for pumpkin spiced lattes, pumpkin pie ice cream, pumpkin donuts…you name it, it can be made in pumpkin flavour! But all these weird and wonderful things are only available in October…why can’t we enjoy it all year round? Okay so admittedly pumpkin harvesting season is a while away but this is 2018! You can buy it in jars, cans, tins…and if you can’t find these then there’s always butternut squash. Squash can be spiced in exactly the same way to create a pretty much identical flavour…and the best thing about that is that squash is much more readily available, especially in the UK.
I created these Pumpkin spice pancakes back in February (using a jar of pumpkin puree that I bought in October! Obviously) and I’ll definitely be making them again soon in my push to make pumpkin based bakes multi-seasonal!!
You may look at the recipe and think, ‘Wow, that’s a lot of flour’ but don’t forget, this recipe made 8-10 large pancakes. I used spelt flour while creating these, but you could easily switch it up using Oat flour instead. I kept these pancakes in an airtight container in the fridge and removed two as I wanted them throughout the week (because although I could have eaten all of them in one go, they were pretty filling).
2 Tbsp Meridian Cashew Butter
200g Pumpkin puree (tinned) [could be replaced with blended squash]
300ml Almond Milk
1 Egg (Lightly Beaten)
2 Tbsp Maple Syrup
2 Tsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Ginger
1/2 Tsp Nutmeg
– In a mixing bowl place the flour, Baking powder and spices
– Mix in the pumpkin puree, cashew butter and the egg
– Pour in the almond milk and the maple syrup and mix until a smooth texture is created.
– Grease your frying pan with a little coconut oil or a low cal spray and cook on a medium to high heat. Once the mix is in the pan try not to disturb them until you can see lots of bubbles…then you can flip them. Allowing the bubbles to form ensures light and fluffy results.
Seving suggestions: I found these pancakes went really well with an extra sprinkle of cinnamon, a drizzle of maple syrup and a large scoop of Halo Top’s Cookies and Cream ice cream!