Start your day well fuelled with a pumpkin seed butter filled pancake on the morning of Halloween.
Choose buckwheat flour for a healthier version. Leave the egg out and use almond milk or oat milk to make it vegan. Buckwheat flour actually works really well without eggs because it's a bit thicker type of flour, so it pulls your pancake butter together by itself.
Add any fruit of your choice, I recommend blueberries of strawberries with this chocolaty, slightly salty pumpkin spiced seed butter.
Ingredients (makes 4 pancakes):
- 100 g flour
- 250 ml milk
- Splash of oil
- Pinch of salt
- 1 egg
- 0.5 tsp pumpkin spice mix
- 2 tbsp maple syrup
- 2 tbsp Filthy Fit Halloweed pumpkin spiced seed butter
Take a large bowl and add the flour with a pinch of salt, the pumpkin spice mix, the maple syrup, and the milk. Combine with a hand mixer carefully. Add the oil and the egg and mix again with the hand mixer until smooth. Don’t leave any flour lumps in your pancake batter. Let it rest for 10 minutes.
Take another pan, wipe it with oil, wait until hot and pour some pancake batter into the pan.
Cook one side for 30-40 seconds, flip to the other side and cook for another 30 seconds.
Fill the pancake with a tablespoon of Halloweed seed butter and roll them up.
Repeat the same with the rest of the batter.