Author Notes
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
Ingredients
- For pancakes
-
1/2 cup
spelt flour
-
1/4 cup
buckwheat flour
-
150 grams
natural yoghurt
-
1
egg
-
3 tablespoons
pumpkin puree
-
1 teaspoon
baking powder
-
1 teaspoon
baking soda
-
2 tablespoons
erytrithol or xylithol
-
1 tablespoon
coconut oil
-
1 teaspoon
cinnamon, cardamom and ginger
- For jam
-
5
plums
-
3 tablespoons
pumpkin puree
-
1 teaspoon
cinammon, ginger and cardamom
-
1 tablespoon
maple syrup or honey
Directions
-
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.
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Serve pancakes with plum jam and maple syrup.
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