Madeleine Shaw’s Pumpkin Pancakes

 High re-shoot with packaging

Madeline Shaw’s healthy pancakes are bursting with fresh flavour and nutritious ingredients


Ingredients
 220g of gluten free flour
• ½ tbsp. of baking powder
• 1 Clarence Court Old Cotswold Legbar egg
• 175ml of almond milk or other milk
• 4 tbsp of pumpkin puree or sweet potato
• 1/2 tsp of baking soda
• ½ tsp of cinnamon
• ½ tsp of ginger
• 1 pinch of ground nutmeg
• 1 pinch of salt
• 2 tbsp of melted coconut oil or butter + more for cooking
• 1 tsp of vanilla extract
• 4 tbsp of coconut sugar or honey
• 50g of raisins
• 2 bananas, halved
• 4 tbsp of toasted coconut flakes
• maple syrup

Method
1 Place the flour, baking powder, baking soda, dried spices and salt in a bowl. In another bowl whisk the egg, pour in the milk, pumpkin puree, melted oil and vanilla extract. Pour this into the flour bowl and mix well. Add in 2 tbsp of the coconut sugar and the raisins and leave the mixture to the side.
2 In a pan heat 2 tsp of coconut oil or butter and fry off 4 tbsp of the batter at a time. Cook for 2-3 minutes each side until golden and cooked through. Repeat with all the mixture and leave to the side, keeping them warm.
3 In the same pan heat some more oil and add in 2 tbsp of coconut sugar allow this to get warm then place in the banana halves. Cook for 2 minutes each side until caramelized then top the pancakes with the banana and top with coconut flakes and maple syrup.

Recipe courtesy of Madeline Shaw in partnership with Clarence Court 

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