Just 3 ingredients; pumpkin, nut butter and eggs. Very tasty mini pancakes! Suitable for kids from 1 year of age.
Ingredients
- 2 cups freshly cooked and pureed pumpkin
- 1 cup nut butter (almond, hazelnut or cashew)
- 3-4 eggs
- Cinnamon or speculaaskruiden to taste
- 3-4 tablespoons coconut oil or ghee
Preparation
- Place all ingredients in a blender. Puree until smooth.
- Preheat skillet over medium heat. When hot, add in a few tablespoons of ghee or coconut oil.
- Spoon about 3 tablespoons of batter onto a hot, greased skillet.
- Cook for about 2 minutes on each side.
- The pancakes will be small and will get rather dark from the hot oil.
- Serve with a sliced avocado, hummus, nut butter or chocolate spread + shredded coconut. Or use them with a salad.
- Store leftover batter in the fridge in a jar with a tight-sealing lid for up to a week.
Lunch
Dinner
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