This recipe started one heck of a conversation! As a South African, we call pancakes, flapjacks or crumpets. We call a crepe, a pancake, and apparently, having just moved to the UK, a flapjack here is in fact a biscuit, which we call a crunchie! At least there is one thing we can all agree on and that there’s very little more satisfying than a stack of pumpkin-spiced flapcake crumpetcrepes!
On a serious note, here is a fail-proof recipe for some warm, spiced goodness that will dazzle any brekkie guest and have you going back for seconds.
2 cups all-purpose flour
4 Tbsp. dark brown or treacle sugar
1tsp baking powder
1tsp baking soda
1 Tbsp. cinnamon
1 tsp. pumpkin spice or all spice
1 tsp. ground ginger
½ tsp. salt
2 tsp. vanilla essence
2 Tbsp. apple cider vinegar
1 ½ cups almond / oat milk
1 tin pumpkin puree / pureed fresh pumpkin
1 egg or flax egg
2 Tbsp. vegetable oil
1 banana pp
1 handful chopped raw almonds pp
Whipped cream if you must, and you must!
- In a large mixing bowl, add all the dry ingredients and stir to combine
Add the pureed pumpkin, egg, oil, vinegar, vanilla essence and milk and stir well till a smooth batter is formed
- Gently heat a non stick pan with a little coconut oil. Make sure your pan is not too hot as this will burn your pancakes before they have a chance to cook through.
- Using a ladle, scoop out your batter and spread into a circle, thick enough to make a fat pancake.
- Once the pancake starts forming bubbles and seems to be golden brown on the edges, flip it over. Do not squash the pancake down, let it rise and fluff out nicely.
- In another pan, heat some coconut oil while you slice your bananas long ways down the middle, butterflying them.
- Add the bananas to the pan and let them cook till slightly golden and caramelised, then flip them over.
- Once your pancakes are done, stack them up as high as you dare and top them with the sticky banana and drizzle with maple syrup and top with chopped almonds. Add some whipped cream if you are feeling extra.
- If you have enough pancakes and want to save the batter, pop it into an airtight container and chill. When you re-use, add some milk to thin out the batter again.