Ingredients

The following ingredients have 1 Servings
  • 1/2 cup chickpea flour (62 g)
  • 1 tsp unprocessed stevia (sub 1-2 tbsp pure maple syrup or coconut sugar)
  • 2 tsp baking powder
  • 1 tbsp ground flaxseed (7 g)
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon or pumpkin pie spice (a pinch of ground ginger and nutmeg or allspice are all yummy too)
  • 1/4 cup + 2 tbsp water (measure exactly for best results)
  • 1/4 cup pumpkin puree (60 g)

Instruction

  • Add the dry ingredients to a bowl and stir to combine.
  • Add the water and pumpkin and fold everything together until all the flour is incorporated. It should be smooth and combined but not over-mixed.
  • Heat a non-stick frying pan over medium-high heat. Don’t start cooking until it’s fully heated. Spray with non-stick cooking spray if needed.
  • Scoop the batter onto the pan to form 5 pancakes.
  • Cook until they look cooked, firm and dry around the edges, approximately 4 minutes, flip and cook for 1-2 more minutes.