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Pumpkin Pancakes, Maple Pecans & Coconut Yoghurt
Using the quinoa flour is a better health alternative to regular all-purpose flour, as the quinoa includes amino acids crucial to the synthesis of proteins and liver detoxification. The pumpkin provides moisture and beta-carotene. Adding ground cinnamon and ginger adds a warming component good for digestion and blood glucose regulation.
- 1 cup pumpkin, mashed
- Pinch turmeric
- 435ml (1 3/4 cups) rice or almond milk
- 2 large organic eggs
- 1 1/2 cups quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 2 tablespoon coconut oil
- To Serve: 3 tablespoon maple syrup
- 1/2 cup pecans
- 3 tablespoons coconut yoghurt
- Cut a pumpkin in half and chop it roughly. Put it in a large saucepan with water to cover. Add the turmeric and cook until soft.
- Drain the pieces of pumpkin. Mash the pumpkin and measure out enough for 1 cup.
- Add the rice or almond milk, maple syrup and eggs. Beat the mixture until it is smooth.
- Whisk together the quinoa flour, baking powder, cinnamon, ginger and salt. Make a well in the center and gradually pour in the pumpkin and milk mixture. Mix the ingredients by hand with a wooden spoon or with an electric mixer on a low speed, just until everything is evenly blended.
- To Cook: Grease a skillet or griddle with a tablespoon of the coconut oil over medium heat.
- Pour 1/4 cup portions of the batter into the skillet, 2 at a time. Flip them over when bubbles begin to rise to the surface of the pancake and the underside is golden brown. Cook for 20 to 30 seconds on the second side, or until the center springs back when pressed.
- Continue in this manner until all the batter has been used.
- Serve a stack of pancakes for each person. Put a portion of the pecans in the center of the top pancake and spoon some of the maple syrup over them. Top with a dollop of the coconut yoghurt.