Some weekends you just want to take your time and eat well but still eat something different. At least, I sure do.
Yesterday I was looking for a breakfast recipe that was high in protein and nutrients with a bit of a sweet side. I knew I wanted to make pancakes, and that I could do that with chia seeds, but I wanted something other than banana as the base. I had a little browse through some of my cookbooks until I saw pumpkin spice pancakes in Lola Berry’s Happy Cookbook, and just knew I could make them my own.
These pancakes do take time to cook due to their water content, but the batter itself is quite quick. Best of all, they’re really tasty, while also being high protein, gluten-free, dairy-free, sugar-free and paleo-friendly.
4tb chia seeds, soaked in 1/2 cup water
400g grated pumpkin, skin on
2x 30g serves of vanilla protein (I used Raw Amazonia Fermented Paleo in Vanilla Lacuma), or protein plus 1/2 tsp of vanilla extract
1tsp ground cinnamon
Pinch of ground clove (or half of a whole clove)
1/2tsp ground ginger
1/4tsp ground/grated nutmeg
Pinch of salt
1/4 to 1/2 cup water/almond milk, as needed
Coconut oil, ghee or butter to cook with
Blend all ingredients, except the butter, ghee or coconut oil.
Heat a frying pan or medium-high heat and melt 1tsp of your butter/ghee/coconut oil until melted.
Pour 1/4 cup of mixture into 2-3 areas of your pan and give the pan a quick jiggle to help the mixture spread evenly. Cook for 3-5 minutes or until golden brown, the flip to cook the other side and repeat until all of the batter is gone.
Stack up your pancakes and add your toppings. I created a quick blueberry couli by heating up 3/4 cup frozen blueberries in a saucepan until they resembled a sauce. Then I added 1/2tsp raw honey and half of a fresh passionfruit and half a banana, and it tasted great!
Want more healthy food inspiration and a relaxing weekend away? Join me for the Get Real Food Yoga Retreat in Byron Bay this November