Pumpkin Pancakes with Figs
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. Saut�ing the figs in water and maple syrup makes this whole dish perfect.
2
Serves
502
Calories
65.1g
Protein
445g
Serving Size
Ingredients
- 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
Method
- 1Steam pumpkin until tender. Mash or blend with cinnamon and nutmeg. This needs to be a puree consistency. Set aside.
- 2Sift flour into a large bowl. Add milk, vanilla and egg and whisk until combined.
- 3Add mashed pumpkin and mix well to combine. Place in fridge until ready to cook.
- 4Preheat 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.
- 5Preheat 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.
- 6Place pancakes on plate and drizzle with figs.