[donotprint] Would you believe that this is only the second batch of pumpkin pancakes I’ve ever had the pleasure of devouring….god they are so good! Pumpkin puree blended in your batter is a fool proof way to create a thick batter that will without a doubt create some wonderful naturally sweet pancakes which won’t fail to impress…even if you are just whipping up a batch for yourself!
Not only do they taste amazing, the look and smell pretty darn good too. Again with the batter, you think I would have learned my lesson last week when I dipped my finger in the brownie batter… but no, curiosity, and hunger, got the better of me and I simply had to have a taste. It didn’t taste too bad…but it didn’t taste too incredible either! Let’s just say I wouldn’t be something I’d be recommending!
The batter was laden with cinnamon and a complimentary pinch of ginger and nutmeg and once cooked and drizzled with the maple syrup it was pretty much like a tower of pumpkin pie on a plate…drowning in beautiful berries! As much as the pancakes are pretty much all I ever wanted in a pancake, a dream come true even, I’m just not in to bare stacks. I like my pancake plate to be fruit filled and a sprinkling over some sort of nut is pretty much a given. I went with pecans, pumpkin and pecans, they’re just made for each other.
I wracked my brains trying to think of a pumpkin and fruit classic combination but in the end all of my favourite berries won me over. Blackberries, raspberries, blueberries and cherries…with a all the pre assembling nibbling I went through two full punnets of mixed berries (it wasn’t exactly a cheap breakfast but oh so worth it!). Why do berries have to be so blooming expensive?!
Frozen will of course do for smoothies, sauces and the like but when it comes to freshly made pancakes there’s nothing better than ripe sweet fresh fruit. The ultimate in Sunday breakfasts. A little sprinkling of coconut and they were more than ready to eat. Pancakes are by far the hardest food for me to take the time to take a few pics of, I just find them so irresistible!
I was on mission this weekend to pick up some vegan ice cream…which unfortunately I didn’t manage to achieve. Would you believe I forgot…it didn’t even cross my mind when I dug in to my big bowl of blueberries topped with a generous couple of scoops of far from dairy free honey comb ice cream.
Come March I’ll be giving it up but for the moment I’ll continue to enjoy every last teaspoon (always eat dessert with a teaspoon, makes it last that little bit longer!) At least my pancakes were vegan…
Anyone else super excited about pancake Tuesday? I feel a pancake filled What I Ate Wednesday post coming this week! [/donotprint]
Vegan Pumpkin Berry Pancakes
Servings – 1 (6 small pancakes)
Preparation Time – 5 minutes
Cooking Time – 10 minutes
- 1/4 cup pumpkin puree
- 2 tbsp apple sauce
- 125ml (1/2 cup) almond milk
- 60g (1/2 cup) wholegrain spelt flour
- 1/2 tbsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of ginger
- 1 cup fresh berries (blueberries, raspberries, cherries and blackberries)
- 2 tbsp plain soy yoghurt
- 1 tbsp maple syrup
- 1 tbsp chopped pecan nuts
- 1 tsp desiccated coconut
- Blend together all pancake batter ingredients until perfectly smooth.
- Place 1/4 cup measures of the batter in to a non stick pan. Cook until the edges solidify and bubbles form in the middle, about two minutes, before flipping and cooking for a further two minutes on the other side. Depending how big your pan is you can make as many or a few as you want at a time. I made them in two batches.
- Serve piled up high, topped with 1 tablespoon of the soy yoghurt, a small handful of berries, a sprinkling of pecans and a drizzle of maple syrup. All remaining goodies should be served on the side.