There’s no such thing as too many pancakes for breakfast. This time I’ve taken advantage of colorful fall season – here there are – pumpkin buckwheat – spelt pancakes with pumpkin plum jam. No added sugar, gluten – free, aromatic and full of spices. —Flymetothespoon
erytrithol or xylithol
cinnamon, cardamom and ginger
cinammon, ginger and cardamom
maple syrup or honey
In This Recipe
Blend all the pancakes ingredients. Fry on the dry non-stick pan, putting a portion using a spoon. Fry for around 2 min. each side.
In the meantime prepare jam – put diced plums with pumpkin puree into the small pot and fry until soften. Add spices and optionally a bit of honey or maple syrup. Blend everything.