Pumpkin Pancakes & Dark Chocolate Sauce
Sunday, 08 November, 2020

Pumpkin Pancakes & Dark Chocolate Sauce

Ingredients

Pancakes

60g Pumpkin Puree

120g Almond milk

10g Sunflower oil

40g Maple Syrup

125g Flour

1/2 Tbsp Baking Powder

1 Tsp Udo’s Choice Beyond Greens

 

Chocolate Sauce

75g Caster sugar

25g Cocoa Powder

60g Water

Method:

Prepare the chocolate sauce: Make a syrup boiling by combining water and sugar in a small pan, then add the cocoa powder, mix and set aside.

Prepare the pancake mix: In a bowl whisk together the pumpkin puree, almond milk, maple syrup and sunflower oil.

Sift in the flour, baking powder and Udo’s Choice Beyond Green powder and stir until well combined.

Place a non-stick frying pan over a low heat (if your pan is not so non-stick then you will need to grease it with a little oil or vegan butter).

Scoop 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles form on the surface then carefully flip the pancake over and cook for a couple more minutes until browned and cooked through.

Repeat with the rest

Share This:

Keep Reading

Fermented Chocolate Cheesecake

This chocolate cheesecake contains many surprises. Firstly, it is fermented for extra flavour and instead of using salt, we use miso, then for an extra boost, enjoy Udo’s greens and extra vegetables in the base, so  you really can have your cake and eat it! 

Cashew Cheese and Crackers

These cheeses are a great way to enjoy fermented foods with three different cheeses, fermented vegetables, and crunchy Udo’s crackers. You can try just one cheese at a time if you have not made plant-based cheeses before, but this is a great place to start. 

Courgette Cannelloni with Lemon Ricotta

This courgette cannelloni is simple yet effective with a fresh tomato salsa, Udos lemon Ricotta and fresh herbs. A wonderful summer treat for lunch!