by Jessica In the Kitchen
Some mornings are human sized coffee kind of mornings, others (our favourite ones) are the stay in bed until 10am, coffee in a warm china cup kind of mornings. These mornings - also known as Saturday and Sunday - allow for the therapeutic luxury that is cooking in your pjs. Or, if you aren't particularly kitchen savvy, watching your spouse/roommate/dog/sibling (the list goes on) chef up a storm for you. Not only do you both end up eating delicious pumpkin panckaes (spoiler alert) but you also save on heating bills as the kitchen warms up - win, win.
Once chick who has the 'pumpkin-spiced' thing absolutely perfected is one of our favourite food bloggers, Jessica in the Kitchen. If you don't know her, check her out immediately. Wait, not immediately as in right now, as in after you've finished reading (obviously). If you're after a teaser - we've taken her recipe for Pumpkin Pancakes and added a little twist of our own below...enjoy!
1 ¼ cups oat flour (or oats ground in a food processor or in a coffee grinder)
1 Flax egg (1 tbsp flaxseed + 3 tbsp water)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (110g) pumpkin puree
1 tablespoon raw honey
1 cup (240ml) almond milk
2 tablespoons coconut yogurt
2 teaspoons cinnamon
1 pack of Ape Snacks Coconut Curls Lightly Salted
For the flax egg, mix 1 tbps of flaxseed with 3 tbps of water. Let sit in the fridge for 15 minutes.
In a large bowl, whisk the oat flour, baking powder, baking soda and salt. Add the remaining pancake ingredients and whisk until just combined and smooth. Use a frying pan and grease with oil or cooking spray. Pour ¼ of the batter for one pancake, cook over medium heat. Serve pancakes hot and sprinkle Lightly Salted Curls on top!