Recipes
Pumpkin Pancakes

Pumpkin Pancakes | Recipe

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Pumpkin Pancakes | Recipe

Name: Pumpkin Pancakes
Cook time: 40 min
Yield: 4 Personen
Ingredients: 250 g plain flour; 3 tsp baking powder; 350 g almond milk; 250 g pumpkin puree; 50 g neutral oil; 1 tbsp apple cider vinegar; 3 tbsp maple syrup; 50 g raw cane sugar; 1 tbsp JS Speculoos Spice; 300 g Hokkaido pumpkin; 1 tbsp neutral oil; 6 tbsp maple syrup; 100 ml water; 4 tbsp dulce de leche; 1/2 tsp JS Speculoos Spice

Nils – Head Chef

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0 % of 100

(0) Rate the recipe

Cooking Time:

40 min

Difficulty:

Easy

Persons

Ingredients

For the pancakes:
1 tbsp

Speculoos Spice
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250 g

plain flour
3 tsp

baking powder
350 g

almond milk
250 g

pumpkin puree
50 g

neutral oil
1 tbsp

apple cider vinegar
3 tbsp

maple syrup
50 g

raw cane sugar
For the topping:
1/2 tsp

Speculoos Spice
A festive mix for fabulous treats £4.99 £124.75/kg incl. 0% tax, excl. shipping
Discover more products
300 g

Hokkaido pumpkin
1 tbsp

neutral oil
6 tbsp

maple syrup
100 ml

water
4 tbsp

dulce de leche

Method

For the topping, peel the Hokkaido pumpkin and cut into 1 cm cubes. Heat the oil in a saucepan and add the pumpkin. Fry for 1 minute and deglaze with the maple syrup. Add 100 ml water and cook for 20 minutes until soft. Season with 1/2 tsp Speculoos Spice and chill until ready to use.

Whisk together the flour and baking powder in a bowl. Add all liquids and stir until smooth, adding 1 tbsp Speculoos Spice.

In a non-stick frying pan, pour a ladleful of the batter into the centre and fry for 2 minutes on each side. Remove from the pan and transfer to a plate. Stack the pancakes, spreading a little dulce de leche between each one. Continue in this way until the batter has been used up. Top the pancakes with the pumpkin topping.

Tip: Use a vegan dulce de leche if required!

Nutritional information: (Per person)

Calories
560 kcal

Carbohydrates
81 g

Protein
10 g

Fat
24 g