We have substituted regular milk with almond milk making this suitable for people who are lactose intolerant and making these pancakes high protein.
Of course you can use low fat regular milk if you prefer. Sautéing the figs in water and maple syrup makes this whole dish perfect.
- 200g (2 cups) pumpkin, peeled and chopped
- 1 egg lightly beaten
- 1 cup almond milk (or low fat milk)
- 1 tsp. vanilla essence
- Pinch cinnamon
- Pinch Nutmeg
- 1 cup self-raising flour
- 6 dried figs
- 2 tbsp. maple syrup
- ½ cup water
- Steam pumpkin until tender. Mash or blend with cinnamon and nutmeg. This needs to be a puree consistency. Set aside.
- Sift flour into a large bowl. Add milk, vanilla and egg and whisk until combined.
- Add mashed pumpkin and mix well to combine. Place in fridge until ready to cook.
- Preheat small non-stick fry pan and place figs and water, let simmer for 5 mins. Figs should start to soften. Turn over each fig and pour maple syrup over. Continue to simmer, liquid should start to reduce and thicken slightly. Turn heat down to very low and continue to simmer while making pancakes.
- Preheat small non-stick frying pan. Place ¼ cup mixture in pan and cook on one side until bubbles rise then flip and cook other side until golden brown.
- Place pancakes on plate and drizzle with figs.
|Average Serve||Average 100g|
|Energy||2100 kJ||473 kJ|
|502 Cal||113 Cal|
|Protein||65.1 g||14.6 g|
|Fat, total||5.3 g||1.2 g|
|- Saturated||1.1 g||0.3 g|
|Carbohydrate||92.1 g||20.7 g|
|- Sugars||36.4 g||8.2 g|
|Sodium||648 mg||146 mg|