Don’t you just love when you connect with like-minded people? I know I do. One of my absolute favourite things about Instagram and Twitter is how it brings you to people who share similar passions to you – I’ve found this to be particularly true for mine – healthy lifestyles, wholesome recipes, a love of activity, a desire for a balanced happy life – its the simple things that bring a smile to my face. Through my own blog and Instagram (and Twitter too more recently!) I’ve met some really awesome people, and as well as that, there are more than a few that I speak to quite frequently via social media, but just haven’t had the opportunity to meet yet. Often because we live in different countries!
This guest post is by one such gal – Steph (or @superhealthysteph on Instagram!), who is a fellow foodie and fitness blogger, and I’ve been a big fan of her delicious recipes (and serious Crossfit feats!) for a good while now. We collaborated on a taaasty Baked Oats recipe a few months ago, and after the success of that, figured we HAD to do a few more recipe collaborations! So, in the spirit of Autumn arriving, we will be sharing guest recipe posts for each other, of recipes we have brainstormed on ourselves, and created in our own kitchens. These will be a mix of everything – breakfast recipes, healthy snacks, comforting dinners for those colder nights – and you’ll notice serious cinnamon and pumpkin vibes in our collection, all in that Autumn spirit! These gorgeous Pumpkin Spice Pancakes are the FIRST of our series – and I hope you love them as much as we do! The original post is on Steph’s website right here. So, let’s get baking!
Recipe (Serves 2)
- 40g Ground Almonds
- 40g Wholemeal Spelt Flour
- 40g Coconut Flour
- 1 tsp Baking Powder
- 1tsp All Spice (or more, if you fancy!)
- 200ml Almond Nut Milk (or any other)
- 1tsp Agave Or Maple Syrup
- 1 Egg
- 100g Pumpkin steamed and mashed (or Pumpkin Purée)
- Chop up the pumpkin flesh into chunks and steam until soft and able to mash. I used a microwave tupper-ware steamer which takes approx 6 mins. (Or skip this step if using pumpkin purée).
- Mix all pancakes ingredients, including the mashed pumpkin, until thoroughly combined – I use a food processor to speed up this process and for a smooth batter.
- Heat 1 tsp coconut oil in a frying pan over a low to medium heat and begin with approx 1/6 of the pancakes batter. Heat until bubbles form, and flip to cook for another minute or two. Repeat for the rest of the mixture, adding coconut oil to the pan as required.
- Serve and enjoy!
I hope you like this post guys! Make sure you tag Steph if you try it out – she has such a wealth of gorgeous recipes on her blog and Instagram – remember, @superhealthysteph! And I hope you enjoy the posts we share together over the next few months – it’s a collaboration we’re excited to keep alive!
Ciara 🙂 x
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