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pumpkin-nut-flapjacks

Pumpkin Nut Flapjacks

DifficultyBeginner

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.

[cooked-sharing]

pumpkin-nut-flapjacks
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 eggs, separated
 1 banana, peeled and chopped
 1 cup cooked and mashed pumpkin
  cup almond butter
 ½ tsp ground cinnamon
 ½ tsp mixed spice
  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
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.

Ingredients

 2 eggs, separated
 1 banana, peeled and chopped
 1 cup cooked and mashed pumpkin
  cup almond butter
 ½ tsp ground cinnamon
 ½ tsp mixed spice
  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

Directions

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.

Pumpkin Nut Flapjacks