The pumpkin and spices really shine in these Paleo Pumpkin Pancakes, feel free to use as much or little of the spices as you want. The almond butter gives these naturally sweet pancakes a nutty flavour and a protein kick, as well as healthy fats.
115g pumpkin puree (see below)
2 large eggs, whisked
1 tsp vanilla extract (optional)
1 tbsp almond butter
½ tsp baking powder (optional, but helps to fluff them up)
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
¼ tsp allspice
Combine the eggs with the pumpkin puree and vanilla extract in a bowl.
In a separate bowl add the almond butter, baking powder and spices; stir together.
Combine the almond butter mixture slowly into the pumpkin mixture, stirring until smooth.
Heat a large non-stick heavy based frying pan / griddle pan over a medium-high heat.
Spoon approx 3 tablespoons batter per pancake onto the non-stick surface.
Cook for 3 minutes on each side.
Enjoy with honey, maple/agave syrup or whatever topping you prefer.
Makes 4 large pancakes
Pumpkin puree is available from some supermarkets / high street retailers such as Ocado, Tesco and Holland & Barrett, however see below to make a batch of your own:
Cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil.
Cook for 20 minutes or until pumpkin is tender. Drain well and allow to cool. Then puree the flesh in a food processor or mash with a potato masher.
Once puréed and kept in a suitable container, it can be refrigerated for up to 3 days, or deep freeze for 3 - 6 months.