Pumpkin buckwheat – spelt pancakes with pumpkin plum jam

By Flymetothespoon
October 1, 2017
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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

Serves: 2

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
  1. 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.
  2. 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.
  3. Serve pancakes with plum jam and maple syrup.

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