Pumpkin pancakes with caramelised bananas

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Pumpkin pancakes with caramelised bananas

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I love using seasonal produce like pumpkin in my pancakes this time of year. To get the colour perfect for this recipe it’s all about using the gorgeous rich orange yolks of the Clarence Court Old Cotswold Legbar eggs. Topped with caramelised bananas, coconut flakes and maple syrup this breakfast is Sunday morning go to.


Ready in 20 minutes Good For ,

Directions

  1. Place the flour, baking powder, baking soda, dried spices and salt in a bowl. In another bowl whisk the egg, pour in the milk, pumpkin puree, melted oil and vanilla extract. Pour this into the flour bowl and mix well. Add in 2 tbsp of the coconut sugar and the raisins and leave the mixture to the side.
  2. In a pan heat 2 tsp of coconut oil or butter and fry off 4 tbsp of the batter at a time. Cook for 2-3 minutes each side until golden and cooked through. Repeat with all the mixture and leave to the side, keeping them warm. In the same pan heat some more oil and add in 2 tbsp of coconut sugar allow this to get warm then place in the banana halves. Cook for 2 minutes each side until caramelized then top the pancakes with the banana and top with coconut flakes and maple syrup.
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