Pumpkin Spice has come to be known as the scent of autumn. Whether as a coffee or a candle, many of us are decided lovers or haters of this nutmeg-ginger scent. And for the lovers, we’ve got a delicious weekend brunch recipe for you: Pumpkin Spice Pancakes Topped With Kefir Protein. Not only that, but our recipe writer, Becky, eats a low-FODMAP diet (personalisation stage), making this recipe gut-friendly.
Deliciously filling, these Pumpkin Spice Pancakes are a real treat, and nutritious, too: pumpkin is a source of many nutrients including fiber, vitamin A, vitamin C, potassium, copper, manganese, vitamin B2, vitamin E, iron and even beta-carotene! Then top with our Kefir Protein for calcium and protein.
Perfect for sharing with friends and family, or simply enjoying on a relaxing morning.
This recipe was written by Becky Saunders, who eats a low-FODMAP diet (personalisation stage), during a two week challenge to swap in Kefir or Kefir Protein in place of another ingredient in a meal each day.
Preheat griddle or large non-stick skillet to medium heat.
In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
Set the batter aside for 5 minutes.
Butter your griddle or spray with non-stick cooking spray if desired.
Pour out 1/3 cup of batter for each pancake and spread into a circle.
Cook each pancake for approximately 4 minutes per side.
Serve pancakes with butter, syrup, Kefir Protein, nuts or any other favorite toppings.