HOUSE OF ASIA
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Pumpkin and coconut pancakes
Try these fluffy pumpkin and coconut milk pancakes, delicately seasoned with cinnamon and sweetened with coconut sugar. Perfect for a warming breakfast or a sweet dessert, served with maple syrup or fresh fruit.
Ingredients
- 250 ml coconut milk 12-14%
- 2,5 tablespoons of coconut sugar
- 1 and 1/4 cups whole wheat flour
- 2 flat teaspoons of baking powder
- 6 tablespoons of homemade pumpkin puree*
- 1 egg
- 2 tablespoons melted coconut oil
- half a teaspoon of cinnamon
- pinch of salt
A method of preparing
- In one bowl, combine all dry ingredients: flour, sugar, baking powder and cinnamon and mix thoroughly.
- In a second bowl, combine all wet ingredients: milk, pumpkin, egg, and oil.
- Then mix the wet ingredients with the dry. The mixture will be quite thick.
- Fry for 2-3 minutes on each side.
Serve with maple syrup or honey and fruit.
To make homemade pumpkin puree, bake a halved and seeded pumpkin for about 60 minutes. Once the flesh is soft, blend it in a blender. The puree can be stored in the refrigerator for several days.
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