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.
Menu
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.
YIELDS
4 Servings
2 eggs, separated
1 banana, peeled and chopped
1 cup cooked and mashed pumpkin
⅓ cup almond butter
½ tsp ground cinnamon
½ tsp mixed spice
⅓ cup almond flour
1 tsp baking powder
2 tbsp melted butter
coconut oil or butter for frying
cream cheese to serve
For the cinnamon butter
3 tbsp melted butter
½ tsp ground cinnamon
50 g chopped pecan nuts
In a clean bowl, whisk the egg whites to soft peaks and set aside.
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.
Pour the batter into a bowl.
Gently fold the egg whites through the batter using a metal spoon.
Heat a little coconut oil and/or butter in a large pan to medium heat.
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.
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.)
To make the cinnamon butter, simply melt the ingredients together.
Serve the flapjacks with a few spoonfuls of cream cheese and a drizzle of cinnamon butter.