These savoury pancakes are a nice way to mix breakfast up a bit and try something different. Any leftovers are great as a school lunchbox snack or to reheat for breakfast the following day. Although they taste so good I don’t think you’ll get many leftovers!
Happy sprouting, baking and cooking!
x Danielle
250g roasted pumpkin, mashed
2 eggs
50g goats cheese, crumbled
100g buckwheat flour
2 tbs tapioca flour
¼ tsp ground nutmeg
¼ tsp sea salt
1 tsp baking powder
2 tbs olive oil
This recipe is best made with leftover roast pumpkin. I’ll often roast a batch of pumpkin in the oven once a week. It’s great to have on hand to add to salads, make these pancakes with or even make a pumpkin soup with.
Add the mashed pumpkin, eggs and goats cheese to a bowl, mix until combined. Add the buckwheat flour, tapioca flour, nutmeg, sea salt and baking powder, mix again until combined.
Heat a tablespoon of olive oil in a large frypan and spoon some of the mixture into the pan, you should be able to fit 3 pancakes into the pan. Cook over a medium heat for 3 minutes, then flip and cook on the other side for another 2 minutes. Continue this process until you have used up all of the mixture.
Serve topped with some more crumbed feta and another sprinkle of nutmeg.
Spinach and kale both offer many nutritional benefits. Kale is rich in vitamin C, vitamin K and calcium. While spinach is high in folate, vitamin
This Strawberry, Pomegranate and Kefir Smoothie is a big cup of goodness. A handful of strawberries and pomegranate seeds will provide you with vitamin C,
Za’atar is a spice blend used in Middle Eastern cooking, the blend will vary from region to region. Most Za’atar blends contain sesame seeds, thyme,
We’d love you to join us. We promise that we won’t bombard you!
Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
