Spiced Pumpkin Pie Pancakes
It’s that time of year again... our favourite - pumpkin time! We absolutely love pumpkins here in the Bird & Blend Nest and what better way to start the day than with some deliciously fluffy, (healthy!) pumpkin pancakes accompanied with our Spiced Pumpkin Pie cuppa?! We’re in pumpkin heaven!
Serves: 8-10
What you will need:
What to do:
1. Start by making the pumpkin puree by peeling and cutting 75g of pumpkin into chunks and boil them inwater for 10 minutes until soft. Cool, then puree to a creamy consistency using a stick blender.
2. Put the oats into a processor and blend into a scruffy oat flour.
3. Put the flour, oat flour, sugar, bicarbonate of soda, baking powder, cinnamon and nutmeg into a bowl and give it a rough mix.
4. Now for an extra special Bird & Blend twist, brew 4 perfect teaspoons on Spiced Pumpkin Pie Tea in 225ml of warm plant milk for 4 minutes, strain into a jug and then add maple syrup, melted sunflower spread, and pumpkin puree. Mix until it’s all well combined.
TOP TIP
To make life a bit easier in store, we use our Brewdini gravity steepers to brew our loose leaf tea- it's quick and easy to use with no mess!
5. Slowly add the wet mixture to the dry mixture and mix using a balloon whisk to avoid lumps. Leave to sit for 5 – 10 minutes.
6. Put half a teaspoon of coconut oil in a frying pan and heat then pour some of the pumpkin batter into the pan. Cook the pancakes on a medium to high heat for about 1-2 minutes on each side. When bubbles form and the edge looks nice and golden, the pancake is ready to flip.
7. Serve with a drizzling of maple syrup or honey and if you’re feeling especially adventurous with a cup of Pumpkin Spiced Latte.
8. Enjoy!
*This recipe is completely vegan friendly, apart from the honey.
Everything you need for this recipe:
Grab all the tea bits you need for this recipe below. Plus our IngenuiTEA tea brewers, which are perfect for making teas without any mess ...