Pumpkin pancakes with caramelised pears and cashew nuts
Ingredients for 6 to 8 pancakes
- 200g Hokkaido pumpkin
- 50g spelt flour
- 50g oat flakes
- 100ml oat milk
- 3 eggs
- 5tbsp maple syrup
- 1 pinch of salt
- 1 tsp coconut oil
- 1 pear
- 50g cashew nuts
This is what you do
01 Wash the pumpkin and bake for about 20 minutes in a preheated oven at 200°C.
02 Leave the pumpkin to cool, remove its core and cut into small pieces.
03 Puree the pumpkin, oat flakes and oat milk in a mixer.
04 Put the pumpkin puree in a bowl and stir in the flour, salt, 1 tbsp of maple syrup and the eggs until you have a smooth dough.
05 Put a scoop of dough in a non-stick pan and bake on both sides until golden brown.
Repeat until the bowl of dough is empty.
06 Peel the pear and cut into thin slices.
07 Melt the coconut oil with the remainder of the maple syrup in a pan, add the pear slices and caramelise.
08 Arrange the pancakes and pear slices in alternate layers.
09 Chop the cashew nuts into rough pieces, roast in a non-stick pan and sprinkle over the pancakes.
10 Pour maple syrup over to suit your taste.
About me
‘Hello all! I’m Vanessa, an online editor, nutritionist and mother of two constantly hungry hooligans. Two years ago, I started my family food blog, ‘Die Kleinschmeckerin’. It contains all sorts of vegetarian and vegan recipes for children, all of which are not only healthy but also really delicious. My cookbook of the same name was recently published by GU-Verlag and has over 90 recipes and loads of tips about conscious nutrition. It is a pleasure to show you my beloved pumpkin pancakes, and I hope they taste as good to you as they do to my two sons.’
