Halloween pumpkin pancakes

25m
Halloween pumpkin pancakes

Made with

  • 200ml + 60ml Alpro Oat Milk
  • 400g pumpkin, cubed
  • 1 egg
  • 2 tsp baking powder
  • 1 tbsp gingerbread spices
  • Butter, margarine or vegetable oil
  • Salt
  • 100g pure chocolate (70%)
  • Extra maple syrup for serving
  • 200g + 60g spelt flour
  • 2tbsp + 1tbsp Maple or Agave syrup

Ingredients
!

  • 200ml + 60ml Alpro Oat Milk
  • 400g pumpkin, cubed
  • 1 egg
  • 2 tsp baking powder
  • 1 tbsp gingerbread spices
  • Butter, margarine or vegetable oil
  • Salt
  • 100g pure chocolate (70%)
  • Extra maple syrup for serving
  • 200g + 60g spelt flour
  • 2tbsp + 1tbsp Maple or Agave syrup

Preparation
!

1

Steam the pumpkin cubes until soft, then drain and purée with a hand blender (or potato masher if you don’t have one).

2

Make the pancake batter. Mix the pumpkin purée with the egg, 200 ml of Alpro Oat Drink and 2 tbsp of maple or agave syrup. Add the flour, baking powder, gingerbread spices and a pinch of salt and whisk together until you have a smooth batter. Put to one side.

3

For the chocolate webs. Gently melt the chocolate in a bowl over hot water, stirring well, let it cool a little then whisk together with the Alpro Oat Drink, flour and water so it makes a smooth batter. Pour it into a fine-pointed piping cone (or a squeezy bottle will do the job, too).

4

Cook the pancakes. Heat a little butter or oil in a frying pan and spoon in the batter to make four little pancakes each about 8cm across. Cook for a few minutes until the underside is golden brown.

5

Now the fun begins! Using the piping cone, carefully draw chocolate webs onto the uncooked top side, flip over and complete the cooking. Carry on until all the batter is used up – you should get 20-25 pancakes altogether. Serve drizzled with extra maple syrup. Spookily delicious!

Recipe tips

Gluten free? No problem. Just make sure you use gluten free baking powder, a gluten free flour and one of other drinks, such as Alpro Almond Drink, which are gluten free.