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!