Pumpkin Pancakes (Low FODMAP) are great as breakfast on the holidays or weekends.
The Pancakes are perfect with fresh berries, maple syrup or chocolate spread. Emilie and Sebastian were thrilled when I served the pancakes to them.
One more tip…….. Wait, and here we go…….
Pumpkin Pancakes will also be excellent for Halloween celebrations!
So many options!
The pumpkin pancakes are thick, moist and a little sweet, which means they don’t have added sugar. Fantastic! I make my pumpkin pancakes small, as I prefer them that way. Furthermore, the pancakes are filled with cinnamon, cardamom, and ginger flavours, giving them a great taste.
I recommend you make a large portion and store them in the freezer for a quick morning or afternoon snack. Spread with peanut butter, put fruit on, or eat plain pancakes.
I hope you had a lovely Halloween!
Pumpkin Pancakes (Low FODMAP)
The Pancakes are perfect with fresh berries, maple syrup or chocolate spread.
- Yield: 20 1x
- Category: Pancakes
- Diet: Gluten Free
Ingredients
600g Pumpkin, Hokkaido
4 Eggs
1,5 dl Milk (LF)
2 tsp Baking powder
2 tsp Cardamom
2 tsp Ginger
1 pinch of Salt
4 tsp Cinnamon
60g Buckwheat oatmeal
180g Organic sieved Spelt flour
Coconut oil for frying
Toppings
Fresh berries, maple syrup and chocolate spread
Instructions
Start by cutting pumpkins into small pieces and boiling them in water until soft. Pour out the water and mash them with a hand mixer.
Put the rest of the ingredients in and use the hand mixer until well combined.
Fry your pumpkin pancakes over medium-high heat in a bit of butter or coconut oil until golden on both sides.
Serve the pumpkin pancakes with delicious things of your liking.
Notes
Eat & Enjoy!
