Even though there are more and more of us keeping an eye on our gluten and sugar intake, you will probably agree that giving up sweet things altogether is not really possible. And you do not have to! What matters is knowing the right combinations, choosing a better flour than white flour and being open to experiments in the kitchen. We have already had quick cinnamon pancakes here; this time I used seasonal pumpkin and made pancakes from pumpkin purée, which are also suitable for children from 2 years old. There are no limits to your imagination, and you can happily test other types of flour, add a little apple fibre or swap the almond milk for coconut milk.
Method
- In one bowl mix all the dry ingredients, in a second bowl the eggs, pumpkin purée and melted ghee butter
- Combine everything; you will get a thick batter, into which you pour almond milk until the batter is creamier.
- Lightly brush a hot pan with ghee butter and spoon on the batter, smoothing it gently.
- Cook over a moderate heat on both sides for about 4–6 minutes.
- Finish the pancakes to taste — spread them with almond cream or drizzle them with honey and serve.
Tip: How to make pumpkin purée? Very simply. Cut the pumpkin into quarters, put it on a baking tray and roast until soft. Peel off the skin and blend until smooth. A less watery pumpkin suits this recipe — for example butternut or hokkaido.
Tip no. 2: Instead of ghee butter you can happily use coconut oil or classic butter. For those who really do have a problem with cow’s protein or lactose, I recommend ghee, which we developed and tested in laboratories so that it really contains not even a trace of lactose or casein — which is not necessarily the case if you make ghee at home.
Try other recipes for an improved routine, without gluten and sugar. You will find them on our blog.
Comments
There are no comments yet.