Sunday morning brunch, more pumpkin and Instagram explained – Pumpkin pancakes

Hey there!

Have you heard of #pancakesunday? Well I assume if you are foodie like me and if you happen to follow numerous food accounts on Instagram probably have, haven’t you?

In case you are unfamiliar with Instagram (In know my mum and my aunt are and I am pretty sure they occasionally read my blog posts…) So anyways, as I said in case your unfamiliar with Instagram let me explain. Instagram is a social media platform on which you can upload photos and you can tag those photos with whatever you like basically, though you would usually and logically choose hashtags (hashtag=#) that actually match you picture. So on every Sunday the mentioned hashtag seems to be super popular and everyone in the food community is having pancakes for Sunday brunch.

On another note, why does my word programme not recognise the word Instagram?!

Anyways back to the pancakes.

I actually didn’t follow that trend for the longest time, partially because I couldn’t manage to cook delicious pancakes hence I obviously much rather stuck to my smoothie bowl or muesli instead of having a massive cooking fail to start of my Sunday which should be relaxing and not nerve-wracking , right?

Yet a couple of weeks ago I decided to finally face the challenge and create delicious pancakes and ever since my Sunday mornings ended in super creative pancake breakfasts. Fig pancakes, blueberry lemon pancakes, pink beetroot pancakes…

Today’s creation ended up a seasonal one so I decided the time to finally share a pancake recipe on here has arrived. I prepared a delicious batch of pumpkin pancakes this morning. I know, another pumpkin recipe, I am so sorry, but I just really really like pumpkin, I like it a lot actually, well I might be slightly obsessed…

.

So here you have it my first and probably not last pancake recipe. This recipe makes 12 pancakes, which makes enough for 2 people if you add some fruit on the side.

For 12 small pancakes

• 100g pureed pumpkin
• 50g buckwheat flour
• 1 tsp baking powder
• 4 tbs soy yoghurt
• 8 tbs sparkling water
• 1/2 tsp cinnamon
• coconut oil for frying
• optional: agave, maple syrup, stevia, coconut sugar

1. Add pumpkin puree, buckwheat flour, baking powder, soy yoghurt, sparkling water, cinnamon and baking powder as well as a sweetener if you like to add one into a mixing bowl.
2. Mix until well combined and your pancake batter has become smooth.
3. Heat up some coconut oil in a pan (I usually put some on a paper towel and just rub my pan with it as I don’t like super greasy pancakes).
4. When your pan has heated up add about 1 tablespoon of batter into the pan, lower the heat to medium high. Wait until you can see small bubbles and then flip your pancakes.
5. Repeat until you’ve got no batter left. If you stick to the one tablespoon a pancake rule you should end up with approximately 12 small pancakes.
6. Top with whatever Ingredients you like. I used some passion fruit pulp, toasted hazelnuts, goji berries and agave. I also had some baked banana and apples on the side.

Voila, Sunday morning brunch done! So autumnal, so easy, so tasty!

Can only suggest you try having pancakes for your Sunday morning brunch. It is seriously the best way to start off a relaxing day.

Have a wonderful Sunday.

Bisous