Hey fellow pumpkin lovers, join me on this pumpkin fest, will you? We will live in an abandoned pumpkin coach in the woods, eat and drink all things pumpkin until we cannot look at pumpkins any more. Well, not quite, but I intend to take full advantage of this popular autumn staple and turn it into all sorts of yummy things all season long. So if you love pumpkin, come with me…
First up, a stack of beautifully fluffy pumpkin pancakes served with a dollop of thick coconut yoghurt, crunchy pecans, the last of the summer berries and heaps of maple syrup. They will put a smile on everybody’s face, I promise. I only make pancakes about once every few months, because Duncan gets upset when breakfast takes too long. He always wakes up ravenously hungry, whereas I could eat nothing for a good two hours after I’ve got up. Not very compatible in this respect, but we manage 😉 .
I love pancakes myself, but I feel like they are more of a dessert than breakfast, so I only allow them myself as a special treat, now and again. Today is the day, I think, as I’ve got loads left from yesterday’s photoshoot, so I will simply reheat them and voila! Pumpkin pancakes, a walk in the sunshine, some running, eating out and generally being lazy for a change, that’s in my weekend plans. Hope you’ve got something good planned too.
**To make your own pumpkin puree, cube peeled pumpkin into a large dice and steam until tender (for butternut pumpkin / squash it takes about 35-40 minutes), cool and blend in a food processor until smooth.