Author Notes: There’s no such thing as too many pancakes for breakfast. This time I’ve taken advantage of colorful fall season – here there are – pumpkin buckwheat – spelt pancakes with pumpkin plum jam. No added sugar, gluten – free, aromatic and full of spices. —Flymetothespoon
Serves: 2
Ingredients
For pancakes
-
1/2
cup spelt flour
-
1/4
cup buckwheat flour
-
150
grams natural yoghurt
-
1
egg
-
3
tablespoons pumpkin puree
-
1
teaspoon baking powder
-
1
teaspoon baking soda
-
2
tablespoons erytrithol or xylithol
-
1
tablespoon coconut oil
-
1
teaspoon cinnamon, cardamom and ginger
For jam
-
5
plums
-
3
tablespoons pumpkin puree
-
1
teaspoon cinammon, ginger and cardamom
-
1
tablespoon maple syrup or honey
Directions
- Blend all the pancakes ingredients. Fry on the dry non-stick pan, putting a portion using a spoon. Fry for around 2 min. each side.
- In the meantime prepare jam – put diced plums with pumpkin puree into the small pot and fry until soften. Add spices and optionally a bit of honey or maple syrup. Blend everything.
- Serve pancakes with plum jam and maple syrup.
Photo by Flymetothespoon