Pumpkin, Pistachio & Cranberry Pancakes
These pumpkin, pistachio & cranberry pancakes are the ultimate Christmas pancakes… I love using these festive flavors to make a giant, healthy pancake stack! Is there a better way to celebrate the festive season than with a Christmas inspired pancake stack? I don’t think so…
…and, who knew that a cheeky breakfast treat could taste this good AND be so healthy!
This recipe is completely grain, gluten, dairy and refined sugar free.
These pancakes are also a well balanced meal – they contain good protein, healthy essential fats, minerals, vitamins and antioxidants.
To make these festive pancakes I like to use my pumpkin pancakes as the base & then add some extra ingredients to make them all Christmasy and extra delicious.
I LOVE my pumpkin pancakes (and they are also quite festive) but these pumpkin, pistachio & cranberry pancakes make me feel so Christmasy and happy and content.
I hope that you love making them as much as I do! I’m sure you will! xo
Here’s what I like to use…
Ingredients:
-1/3 cup pumpkin puree
-2 free-ranged eggs
-2 tablespoons unsweetened nut butter (macadamia or almond are the best)
-2 tablespoons coconut flour (not heaped)
-1/8 cup raw pistachio nuts (shells removed)
-1/4 cup dried cranberries (sweetened with pure fruit juice & sulphate free)
-1 teaspoon ground vanilla powder/ pure vanilla extract
-1 teaspoon cinnamon
-tiny pinch sea salt
-cold-pressed coconut oil to fry (or another good coking oil)
(serves 1 or 2 – simply double or triple recipe to make more)
Suggested toppings (aka my favorite way to eat them):
-a drizzle of 100% pure maple syrup
-an extra sprinkle of cinnamon
-additional nut butter
-additional pistachio nuts
-more dried cranberries
Instructions:
-steam or roast diced pumpkin until soft (without oil) and then puree in a blender or smash with a fork OR just use ready cooked pumpkin puree (I like to steam diced pumpkin for about 20 minutes)
-mix 1/3 cup pumpkin puree with the eggs, nut butter, vanilla, cinnamon and sea salt together or place them in a blender to get the batter really smooth (this is what I do)
-once blended or mixed really well, pour the batter into a bowl and add the coconut flour to the batter & mix with a spoon (getting rid of any lumps)
-roughly chop the raw pistachio nuts and add them them to the batter, add the cranberries too and then mix again
-grease the pan with coconut oil (or another good cooking oil) and fry the pancakes 1 or 2 at a time over a medium-high heat
-flip the pancakes when the first side is cooked and then cook the second side
-grease the pan with a little bit of coconut oil again when necessary (I usually do it every time or every second time)
-serve fresh & hot, drizzle with pure maple syrup (optional), more nut butter (or whatever you like) and garnish with additional pistachio nuts & dried cranberries (optional) OR see my suggested toppings listed above
-eat, share (or don’t share – I won’t judge you if you eat all of them) & enjoy every bite!
Made with love by Liezl Jayne xo
