This recipe is perfect for indulging yourself with a guilt-free breakfast, that is actually good for you! It even sneaks in an small veggie serving to start the day – great for the kiddies who don’t like their vegetables.

I have recently been experimenting with pumpkin puree in my cooking. It keeps popping up all over the place in recipes, so I figured it’s time to try … and I’m so glad I did because it seriously tastes AMAZING!!!

I have heard you can buy it in canned form, although I haven’t looked for it so i don’t know what other nasties are added in. I try to avoid canned products where possible because fresh is always best. It’s nutrient content is higher and you really can just taste the freshness.

Pumpkin Puree is REALLY easy to make, just roast a big batch of sliced pumpkin in the oven with a little olive oil and salt for 30mins – 1 hour depending on the size of your pieces, then whack it in the food processor and blend. You can store it in the freezer – I like to keep it in ice cube trays, so you can out what you need.

Ingredients

1 cup Buckwheat flour

1 egg lightly beaten

3/4 cup pumpkin puree

1/2  cup coconut milk

Inside scraping of half a vanilla bean (or a few drops of vanilla essence)

2-3 tablespoon of sweetener (Coconut nectar, agave, honey, maple syrup)

Pinch of cinnamon, nutmeg, ground ginger, or 1/2 teaspoon of pumpkin spice mix

1 – 2 cups water, depending on your preferred pancake consistency

Mix all ingredients together, leaving out the water. Slowly add the water and stir until you get the level of thickness you like.

I like to cook my pancakes in either organic butter or coconut oil, depending on which flavours you prefer.

Top with shredded coconut, chopped fruit and a good drizzle of honey or maple syrup. For some added protein you can sprinkle with almonds.

Enjoy!

xx