Pumpkin Pancakes

INGREDIENTS

Pecan praline

• 50g pecans
• ½ cup caster sugar
• 1 tbsp water
• ¼ tsp cinnamon
• Maple roasted pumpkin
• 550g pumpkin,diced
• 1 tbsp maple syrup
• 1 tbsp vegetable oil

Pancake mix

• 1 cup plain flour
• ½ cup wholemeal plain flour
• 1 tsp baking powder
• ½ tsp bi-carbonate soda
• 2 tbsp brown sugar
• ½ tsp allspice
• 2 tsp ground cinnamon
• Pinch salt
• 1 cup almond milk
• 2 eggs
• 1 tsp vanilla essence
• ½ tsp apple cider vinegar
• 1 cup pumpkin puree – equal to 1 cup pumpkin puree

DIRECTIONS

Roasted pumpkin

1. Pre heat oven to 170°C.
2. Cut pumpkin into 2cm dice and place on a greaseproof paper lined baking tray and drizzle the maple and vegetable oil over the top and mix around to coat the pumpkin with the maple and oil.
3. Place into the oven and roast for 30-35 minutes or until tender.
4. Put aside till cool.
5. When cool, process into a chunky puree.

Pecan praline

1. Roast the pecans on 170°C for 10 minutes.
2. Place the caster sugar, water and cinnamon into a heavy based pan and cook until a golden caramel colour.
3. Pour over the roasted pecans and leave to set.
4. When cool and set, process in the food processor until resembling large crumbs.
5. Place in an airtight container until required.

Pancake mix

1. Place the flours, baking powder, bi-carbonate soda, brown sugar, cinnamon, all spice and salt into a bowl and sift to combine.
2. Place the eggs in the bowl of bench mixer and whisk the eggs until thick and fluffy.  Add the almond milk, vanilla and apple cider vinegar and stir to combine.
3. Combine together the wet and dry ingredients.
4. Fold through the pumpkin puree.

Cooking

1. Pre-heat the KAMBROOK pancake maker until the green READY light is illuminated.
2. Place ¼ cup of the mix into each pancake well and close the lid and cook for 3 minutes. Remove the pancakes carefully using a silicon spatula and let cool on a wire rack.
3. Continue cooking until the pancake batter is depleted.