the other day before going on a long walk among the gorgeous portland trees, we had a big pancake breakfast.
these are gluten-free pumpkin pancakes that we served with tons of fresh fruit and blueberry nice cream. we added autumn spices like cinnamon and nutmeg, perfect with pumpkin if you ask me.
the recipe is just spontaneously improvised, but i’m quite sure that you can use this recipe for banana pancakes and just exchange the banana for pumpkin puree, modifying the amount of plant milk to make the batter consistency similar to that in the video.
i added cinnamon and nutmeg, as well as some dates to the batter. but using gingerbread seasoning like in the banana pancake recipe would be perfect.
the blueberry nice cream is just equal amounts of frozen bananas and frozen blueberries mixed until smooth. the cold and fresh flavour was perfect with the winter spicy pancakes.
today i’m just working hard with a huge cup of genmaicha tea at hand, because i have a deadline to meet for a fun magazine feature that i will of course tell you more about when it’s done !
after that, david has planned the whole night, so i’m just tagging along. sounds good to me.
hope you’re having a lovely start to the week kiddos ^^
love // jenny
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