Vegan pumpkin pancakes
Soft and fluffy pancakes with hokkaido pumpkin and delicious topping.
- 100 g spelt flour
- 8 g baking powder
- pinch of salt
- 100 g cooked hokkaido pumpkin
- 2 dl almond drink
- 30 g walnuts chopped
- 20 g maple syrup
- 1 teaspoon cinnamon
Put flour, baking powder and cinnamon in a bowl and mix.
In another bowl mash hokkaido pumpkin (with fork), add almond drink and mix well.
Add to the mixture of dry ingredients, mix and let rest for 5 to 10 minutes.
In a pan heat coconut oil.
When it is hot, pour the batter in the shape of circles (the batter is enough for 12 pancakes). Bake pancakes for about half a minute on each side.
Chop walnuts into small pieces, add cinnamon and mix well.
Then add maple syrup, stir and pour over the pancakes.