Pumpkin pancakes are a classic specially during October and November when pumpkins are in season. In Puerto Rico all year long is pumpkin season. My pumpkin pancakes are sweet, smooth, juicy and delicious. When you open them, you can see the pumpkin puree between the cooked pancake. They also took a peculiar color between yellow and orange and it intensifies if you added turmeric to the pancake mix.
There are many ways to decorate pancakes so you do it as your way with your favorite toppings and style. For these pancakes, I wanted to use a strawberry dip that I had make recently. I topped it with some strawberries and figs.
yield: 1 sserving
1/4 cup flour
1 scoop pea protein
2 tsp maca powder
a pinch of sea salt
1/4 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp turmeric
2 T pumpkin puree
water for mixing
1- In a bowl mix all of the fry ingredients well.
2- Add the pumpkin puree and incorporate the liquid slowly until having the pancake consistency.
3- Turn on a pan on medium heat and drizzle olive oil.
4- Pour a desired amount (about 1/4 or 1/3 cup of the batter) and let cook for a minute or two for one side. Flip and cook another minute.
5- Repeat the process until the batter is over.
6- Finally, transfer the pancakes to the serving dish and decorate and topped them as you preferred.