CREMATTA, PUMPKIN SPICED PANCAKES
Ingredients
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150g CREMATTA
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120g Pumpkin Purée
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240ml Oat milk
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80ml Agave syrup
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3 tbsp sunflower oil
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1 1/2 tbsp apple cider vinegar
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2 tsp vanilla extract
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250g plain flour
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1 tbsp baking powder
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1 tsp bicarbonate of soda
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1 tsp pumpkin pie spice mix
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1 tsp cinnamon
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handful of pecan nuts, whole and crushed
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pinch of salt
Method
- Whisk together the pumpkin purée, oat milk, agave syrup, oil, vinegar and vanilla.
- Fold in the dry ingredients until you've got a thick, smooth batter.
- Spoon into a non-stick pan over a low heat and cook for 2–3 mins each side until golden.
- Whisk together some CREMATTA and vanilla extract into creamy and fluffy like.
- Stack 'em high, top with a generous spoonful of CREMATTA, a drizzle of agave syrup, pecan nuts and a sprinkle of cinnamon.
- Fluffy pancakes. Creamy topping. SAVE THIS for your next slow morning.
