Halloween is done and dusted, and all we have left to remind us of this hair-raising holiday, is a whole lot of sad & lonely pumpkins lining the supermarket shelves that didn’t make the jack o’lantern cut!
Lucky for them though, Im a huge pumpkin fan, so I’ve bought my fair share this week to use in soups, salads and even for breaky.
One of our crew members came home with a bag full of fresh walnuts hand picked from his father-in-laws farm the other day, so I decided to combine the two and make a sweet decadent breakfast of pumpkin pancakes.
Its a weekend thing!
This recipe makes a small batch but you can easily double the recipe for higher pancake stacking potential.
Pumpkin and maca pancakes with maple walnuts.
1/4 cup pumpkin puree
2 tbsp almond milk
1 tbsp honey
1 tbsp coconut oil, melted, plus additional for greasing pan
1 tsp vanilla
1/4 cup gluten-free flour (I used a blend from my local health-store but you could use anything like coconut/buckwheat or even spelt flour)
1 tbsp maca powder
1 tsp cinnamon
Pinch of nutmeg
1/2 tsp salt
1/4 tsp baking sodaHandful of walnuts
2 tbsp maple syrup
For the maple walnuts: Combine walnuts and maple syrup in a pan and heat through until sticky. Lay out walnuts on baking paper until dry.
For the pancakes: Mix the wet and dry ingredients separately before combining. Whisk well.
In a hot cast iron pan, melt a small amount of coconut oil and wipe with a paper towel. (I think it creates a better pancake with less oil) Spoon a small amount of the mixture and spread into desired size. Once heated through flip to other side. Be really careful when flipping, as these guys are allot more delicate than your standard pancake.
Layer the pancakes and crushed walnuts into desired stack. Scatter remaining nuts and drizzle with maple syrup.