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Pumpkin Pancakes

Updated: Sep 24, 2019

From this:

To this: In under 20 minutes

A nutritiously dense meal packed with vitamins A, K, C, Zinc, essential fatty acids, fibre and protein.

This recipe made 4 pumpkin pancakes – admittedly a little sloppy but still delicious.


Time:

15 minutes (not including the pumpkin cook up- I used left over oven roasted pumpkin from the night before)


Ingredients:

- 1 ½ cups of cooked pumpkin mashed

- ½ a cup of almond meal (or ¾ gage it on the moisture. You could experiment with flour of your choice)

- 2 beaten eggs

- Salt, rosemary and cumin to taste

- Coconut oil for the pan


Sides I went with:

- Lightly pan fried kale

- Homemade salsa and guac

- Broccoli sprouts (epic liver nutrient!)


Method:

Mash the pumpkin, beat the eggs and stir together with the almond meal. Add seasonings. Let sit while pan heats up with ¾ tablespoon of oil. Pour into pan and wallah!

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BHSc Nutritional Medicine

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