Pancakes…either small or big they always taste delicious!
This recipe is an interesting variety of classic pancakes because these are pumpkin flavour ones. The combination of blended roasted pumpkin with banana, oat flakes and plant milk is just perfect! The texture is fluffy and the pancakes are naturally sweet!
The key point is roasted pineapple that is my latest discovery! It rocks! Try it once and you will always prepare pineapple this way.
This recipe takes a bit longer than normal oatmeal or sandwich, however, is a perfect idea for either a Christmas breakfast and any special occasions or even weekend.
- Oat Flakes
- Butternut Squash (or any different pumpkin)
- Plant Milk (I’ve used cashew one)
- Gluten-free Baking Powder
Preheat the oven to 180 Celsius degree, halve the butternut squash or any pumpkin you have, core it and bake upside down until it becomes soft (check it with a fork). Afterwards, leave it to cool, place diced pineapple in the hot oven and start preparing pancakes. Blend oat flakes with a banana, plant milk, a bit of baking powder and a piece of roasted butternut squash. Preheat a pan and fry in the soft pan, without any oil, your delicious pumpkin pancakes. The texture should be creamy and fluffy. If it is too thick add more milk or water if it is too runny add more blended oats. Fry it both sides and be careful not to burn them. Do not stress if a few first pancakes are hard to turn around or are not perfect enough, the rest will be better 🙂 Use the whole pastry, prepare more and store them in the fridge, reheating them for another breakfast.
Remember to take pineapple out of the oven, the more roasted the better!
Serve your fried pancakes topped with roasted pineapple and granola. The pineapple should be quite juicy, however, if it is too dry pour it with a bit of milk or add your favourite confiture.
Enjoy your perfect pumpkin pancakes with roasted pineapple!
Hope you like this recipe!
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