Pumpkin and Almond Pancakes
These pancakes are so easy and delicious. I was feeling bad about often feeding my 13 month old rice crackers to snack on (they were the good ones - organic brown rice), but even so they are pretty void of nutrients. So I wanted something high in protein and fibre and easy to carry around - so I came up with these and they are yummy! My whole family loves them so they are on our breakfast rotation - usually with yoghurt and berries.
Servings Prep Time
8Pancakes 10min
Cook Time
20 min
Servings Prep Time
8Pancakes 10min
Cook Time
20 min
Ingredients
Instructions
  1. Put a pot of water on the boil
  2. Remove the skin from pumpkin and cut into 1-2cm cubes
  3. Place pumpkin in steamer and steam until soft about 10 min
  4. While pumpkin is steaming mill your almonds to a fine consistency and place in mixing bowl
  5. Place steamed pumpkin in small bowl and mash
  6. Add mashed banana to the almonds and mix together into a paste
  7. Add the 3 eggs and vanilla essence and to mix together well
  8. Cook on frying pan in some coconut oil until golden brown
  9. Serve with coconut yoghurt and berries