Leftovers – pumpkin spiced pancakes

Using up Thanksgiving leftovers part 1. Pumpkin pancakes.

Take around a cup of leftover pumpkin purée (leftover from the ice cream I made for Thanksgiving) whisked with 2 eggs, 2 cups almond milk, quarter cup oil, half a cup plain natural yoghurt in a jug. In a bowl, whisk together 2 cups spelt flour, 1 teaspoon each ground ginger and ground cinnamon, 2 teaspoon baking powder. Whisk wet ingredients into dry. Cook as per regular pancakes before marveling at your thriftiness!  I served ours with mango, almonds, plain yoghurt and grade B maple syrup.  Yum.

The above minus the pumpkin and spices is my standard pancake recipe, sometimes I add grated apple before cooking, sometimes sliced banana or blueberries.  I often add a couple of tablespoons of ground flaxseed to the batter too.  The batter sits in the fridge for a couple of days making it handy for quick breakfasts.


One thought on “Leftovers – pumpkin spiced pancakes

  1. Pingback: Pancake Tuesday and the English art of flipping pancakes | yousaytomatocooking's blog

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