‘Sunday Bliss & healthy seasonal pancakes’

As pumpkin season is at its finest, I got an idea during my morning walk with Bella to try to make healthy pumpkin pancakes for breakfast. After pinteresting some recipes and going through my ingredients at home, a sugar-free recipe was born! I noticed all recipes use ready-canned pumpkin puree, but since I have an actual pumpkin at home, I prefered using the real deal. The longest part about this recipe is actually roasting the pumpkin, but to speed the process you could cook it on the stove or bake it the night before. However, I wanted that subtle roasted feeling to the pancakes with a hint of soft rosemary in the background. These pancakes are salty, but naturally quite sweet from the pumpkin flavour. I used rye oats, cumin and lovely fall spices (nutmeg and cinnamon) that really made our kitchen smell divine while cooking each pancake. I also grated in some fresh ginger for a mild kick, instead of ground ginger. I served them with a variety of toasted nuts and seeds, lemon and fresh thyme along with a drizzle of honey. Calm autumn sunday mornings are the best, the trees that you can see outside our kitchen window are just a beautiful yellow and the sipping on a cup of tea is soothing in a soft candle light.

Ingredients

• 1 (small) pumpkin
• rosemary
• 1 cup flour
• 1/2 cup rye oats
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking powder
• pinch of salt
• 2 eggs
• 3/4 cup oat milk
• 2 tablespoons canola oil
• 1 teaspoon cumin
• 1 teaspoon ground white pepper
• 1 1/2 tablespoon grated fresh ginger

Garnish: Toasted nuts/seeds, honey, fresh thyme, lemon & hemp seeds

Directions

Begin by roasting your pumpkin in 190 C. Remove the skin and seeds and cut into small pieces. Mix in oil and rosemary and add salt. Place into a baking tray and cook until soft for about an hour. Once the pumpkin is soft, puree it (maybe need a tiny bit of water/milk to make the consistency thinner) Add in the grated ginger.

Mix all the dry ingredients together and then add in the rest of the ingredients after. Add in the pumpkin puree as well and mix the batter.  On a medium hot hat, add some oil and place with a teaspoon enough batter to make a circle of choice. Cook on both sides for a couple of minutes until golden brown.

Stack the pancakes on top of each other and garnish with honey, toasted nuts of choice, hemp seeds, sprinkles of thyme and serve with a lemon slice.

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