Pumpkin Spiced Teff Pancakes with Pomegranate Maple Drizzle

Happy Friday… the 13th… spookyyyy! I present to you on this Friday, pancakes for the weekend! So pancakes, you either love em or you don’t. I never used to care for plain ok pancakes really, they offered no nutritional value, felt kinda dry in the mouth and left me feeling heavy. I decided to turn this bland pancake world upside down and punch up the nutritional value with a denser, spiced, moist pancake that energizes me for the day instead, now that’s what I’m talking about! Then to make this pancake situation even more exceptional, I added a fresh maple pomegranate drizzle to finish it all off, what a masterpiece. Let me introduce you to a lovely fall breakfast of, Pumpkin Spiced Teff Pancakes with Pomegranate Maple Drizzle… mmmmm. What else could you possibly make for breakfast this weekend?

I knew I had to get a fall breaky recipe out to you guys, to enjoy these weekend mornings with bites of pumpkiny spiced goodness, I also HAD to incorporate pomegranates, tis the season and they are so tasty and mysterious! I have to say, the pomegranate maple drizzle really makes this recipe bloom, the pops of sweet pomegranate with hints of spice and a warm bite of pancake, I was truly in my happy place testing these out. I did have to trial a couple batches due to initially quite a dense pan… more like pound cake… so I went back to drawing board and finally came out with a pancake I found quite delicious. I personally like a bit of weight to my pancakes, a little on the denser side, slightly crispy on the outside, but still manages enough fluff to soak up that pomegranate maple juice of course!

I decided to keep working with teff flour as I have had great results in other recipes and I can’t get enough of its unique taste, so that’s what I did! Also, like I mentioned before, I do love a pancake with a little density that will keep me full for the day, so I decided on whole small flake quick oats to be a part of this pumpkin dream! Then I threw in some pumpkin spice, cinnamon, citrusy ginger to highlight the pumpkin and spices! I wanted the challenge of creating a more than edible, enjoyable in fact, vegan pancake, so I stuck to using a “flax egg” (1 tbsp milled flax mixed with 2.5 tbsp water) you can use 1 egg if you want, almond milk & of course that gorgeous orange pumpkin puree. I ate every last pancake.

The recipe is pretty straight forward and you’ll have it whipped up in 20 minutes, eating in 30 minutes, coffee in hand and pancakes in the other, yum!

Here are the ingredients:

Makes 10 medium pancakes:

1 cup teff flour (I use Bob’s Red Mill)

1/2 cup quick oats

1.5 tsp baking powder

1 tsp pumpkin spice

1 tsp cinnamon

1/4 tsp salt

Wet ingredients:

1.25 cup almond milk (I use unsweetened vanilla)

1/2 pumpkin puree

1/2 tbsp lemon juice

1 tsp vanilla extract

1/4 tsp juice from fresh grated ginger or dried

1 tbsp milled flax mixed with 2.5 tbsp warm water (let this sit for 5 minutes)

If you like your pancake on the sweeter side add a tbsp or so of your favorite sweetener, maple syrup, honey, sugar etc.

Pomegranate Maple Drizzle:

1 large pomegranate

1/4 cup maple syrup (I use ED Smith No Sugar Maple Syrup)

How to make these glorious pancakes:

 

 

 

 

 

 

 

 

 

Create your flax egg by adding 1 tbsp of flax and 2.5 tbsp warm water, blend well and let it sit for 5 minutes.

Add all your dry ingredients together in a bowl and mix well.

Add your wet ingredients into another bowl and whisk well, add your “flax egg” to your mixture.

Slowly add your dry ingredients to your wet and mix well.

 

 

 

 

 

 

 

 

 

Heat a pan over low/medium heat, lightly oiled.

Once the pan is heated, spoon your batter into pancakes onto the pan and cook for 5-6 minutes a side on low, flip and cook another 5 minutes or so.

While your pancakes are cooking away, cut your pomegranate in half and loosen the skin slightly by stretching out the rind just to loosen the seeds, place the pomegranate in your hand, seeds facing down and take a wooden spoon and hit the back of the pomegranate over a bowl full of water. Your seeds will be sent flying into the water and any extra unwanted white rind will be left floating! Scoop out the unwanted bits and pour out your water. Add your maple syrup to the seeds and muddle with the syrup, just enough to release the juices but not completely broken down. Best pomegranate hack ever.

 

 

 

 

 

 

 

 

 

Once all your pancakes are cooked, drizzle your pomegranate maple sauce all over, top with crunchy pepitas, a shake of cinnamon and EAT! SO good and good for you, love it when the two coincide 🙂 Hopefully you guys get to try these out ASAP, let me know what you think, had to get a little pumpkin spice in there somewhere!

 

 

 

 

 

 

 

 

 

The finished product once again, Pumpkin Spiced Teff Pancakes with a Pomegranate Maple Drizzle, on its way onto your plates and into your happy bellies! Happy almost weekend! XOXO

 

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