For some reason, all things ‘pumpkin spice’ related get a bad rep. I think people who get hung up over such things are missing out on some excellent foods which they could be putting in their face. These pancakes are light and fluffy and impressively low-calorie. Let’s get to it.
80g Brown Flour
150ml Unsweetened Almond Milk
100g Pumpkin Puree (this stuff can be found in tins in the baking aisle and so on, it freezes really well so once you get your 100g, chuck the rest in a tupperware for a later pancake date.)
1/2tsp Vanilla Extract
1tsp Baking Powder
10 Sprays oil (I use the 2 calorie per spray bottles, this is just for coating your frying pan bit by bit as you make the pancakes.)
1. Mix your dry ingredients together in a food processor. Once well-mixed, add all other ingredients (minus oil). Mix well in food processor, make sure none of the dry ingredients stick to the bottom.
2. Pour out in whatever measures you desire into your oil-coated frying pan. I tend to go for 2tbsp at a time, spread them out a little, and they make a good sized stack. Make sure you give them a good few minutes after they have browned up just to make sure they are cooked through, as the golden-brown colour of the batter can make them look more thoroughly cooked than they are.
Serves 1 more than adequately, and I recommend topping yours with maple syrup and warm banana like I did, to compliment the cinnamon and pumpkin flavours.