Pumpkin Nut Flapjacks


These flapjacks make for a yummy family breakfast treat. They’re also good for using up leftover cooked pumpkin from the night before. The recipe works wonderfully well in a waffle maker too, so if you have one give it a go.

Preparation time: 10 Mins

Cooking time: 15 Mins

Serves: 4 Portions



Method:

  1. In a clean bowl, whisk the egg whites to soft peaks and set aside.
  2. Except for the coconut oil or butter and cream cheese, place the remaining ingredients and egg yolks into a food processer and mix until they are the consistency of a batter.
  3. Pour the batter into a bowl.
  4. Gently fold the egg whites through the batter using a metal spoon.
  5. Heat a little coconut oil and/or butter in a large pan to medium heat.
  6. Once the butter starts to sizzle, add spoonfuls of batter into the pan and cook until bubbles start to appear on the surface of the flapjacks.
  7. Flip the flapjacks over and cook until golden on both sides. Repeat with the remaining batter. (Note: because these flapjacks aren’t made with gluten, they are quite delicate, so take care when flipping.)
  8. To make the cinnamon butter, simply melt the ingredients together.
  9. Serve the flapjacks with a few spoonfuls of cream cheese and a drizzle of cinnamon butter.
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Ingredients:

  • For the flapjacks:
  • 2 eggs, separated
  • 1 banana, peeled and chopped
  • 1 cup cooked and mashed pumpkin
  • 1/3 cup almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/3 cup almond flour
  • 1 teaspoon baking powder
  • 2 tablespoons melted butter
  • coconut oil or butter for frying
  • cream cheese to serve
  • For the cinnamon butter:
  • 3 tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  • 50g chopped pecan nuts
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