Whole-wheat vanilla pumpkin pancakes with salted caramel
The most indulgent breakfast pumpkin pancakes flavoured with vanilla, served with salted caramel, Chantilly cream and toasted pecans.
Servings 6
Calories 244kcal
Ingredients
for the pancakes
- 1 cup cake flour all purpose
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 2 teaspoons caster sugar
- pinch of salt
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
for the Chantilly cream
- 200 ml whipping cream
- 1-2 tablespoons caster sugar to taste
- 1 teaspoon vanilla extract/vanilla paste
to serve
- toasted pecan nuts
- salted caramel
Instructions
- To make the pancakes, combine all the dry ingredients in a bowl and mix well.
- In a jug, combine the pumpkin puree, buttermilk, egg, melted butter and vanilla and whisk together.
- Pour the wet ingredients into the dry then mix well until you have a smooth batter.
- Fry spoonfuls of the batter in a large, non-stick frying pan over medium heat until they are cooked through.
- To make the Chantilly cream, whip the cream with the caster sugar and vanilla until firmly whipped.
- Serve the pancakes with a drizzle of salted caramel, toasted pecan nuts and a generous spoonful of Chantilly cream.
Nutrition
Calories: 244kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 107mg | Potassium: 383mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6588IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg
