Total Preparation time: 20min
A cuddle for slow & cozy fall Sunday mornings 🥰
As weekend is approaching I want you to imagine a sunny fall Sunday morning, leaves are falling from the trees, you’re wearing your favorite fleece, sitting on your sofa, with a blanket on your knees, a mug of warm pumpkin spice licorice latte in your hands and your cat comfortably curled on your legs.
Now add a couple of those fluffy, softy, creamy pumpkin spiced pancakes. Does it sound the perfect cozy, slow Sunday morning? Well, here is the recipe to make it happen this weekend!
As usual, let’s see the macros (1 serving, including topping):
| Calories | 309 kCal |
| Carbs | 47% – 36g |
| Fat | 24% – 8g |
| Proteins | 29% – 22g |
Let’s have a look at the ingredients and how to prepare it!
Ingredient list for 1 serving
- 30g whole grain oat flour
- 80gr butternut pumpkin
- 50g ricotta
- 50g egg whites (2 egg whites or 1 whole egg)
- 1 tbsp powdered 100% peanut butter
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp powdered ginger
- 1/4 tsp allspice
- 1 tsp baking powder
Topping
- 50g 0% lactose free greek yogurt
- 1/2 tsp ground cinnamon
- 1 tsp wildflower honey
Total preparation time: 20 min
- Peel, chop and boil the butternut pumpkin for 10 min
- In the meanwhile, pour in a bowl the rest of ingredients and whip with an electric mixer
- Mash the cooked butternut pulp with a fork and add it to the mix. Whip again, but leave the batter quite lumpy. This will allow the pancakes to grow fluffier in the pan. Let it rest a couple of minutes while you heat a son-stick frying pan with a drop of oil
- Cook the pancakes about 2 min per side at medium flame
- Meanwhile, prepare the topping: whisk the greek yogurt with the honey and the cinnamon
- Top & serve with some warm pumpkin spice licorice latte (let me know in the comments if you want the recipe!)
Isn’t it just the coziest feeling in the world? Let me know if you try it!
Erli
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Erli Wanders 
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