I can’t believe how insanely cheap pumpkins get at this time of year — I’ve been buying giant sized Crown Pumpkins at my local fruit & veg shop for a few dollars each! They go so far and fill those winter tummies up nicely, so I’ve been trying to incorporate them into everything. I reckon I’ve only got a couple more weeks left before the kids start to complain about it.




4 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 teaspoon baking powder
3 tablespoons coconut flour
2 tablespoons ground almonds
pinch of salt
1 cup cooked pumpkin, mashed (I used Crown Pumpkin)
1/2 cup blueberries (defrosted if frozen)
1 teaspoon coconut oil (or butter)

Serve with

crispy bacon
more blueberries
slice of organic butter
drizzle of real maple syrup




Break the eggs into a large bowl and whisk together. Add the rest of the ingredients apart from the blueberries and the coconut oil into the bowl and mix really well to combine. Fold the blueberries through gently (just so the mixture doesn’t turn grey).

Heat a large frying pan on a medium-low heat and drop in 1/2 teaspoon coconut oil. Pour in half the mixture and spread out slightly with the back of a spoon. If you have 2 frying pans you could get them both going at once because they do take a wee while to cook.

Cook for at least 5 minutes on the first side (make sure the heat isn’t too high) — you should be able to see it cooking up the edges before you turn it over. Slide a fish slice underneath and turn it over gently, if it doesn’t want to lift give it a little longer. Cook the other side for 1-2 minutes. Repeat for the other pancake.

Serve with extra blueberries and whatever toppings you’d like :-)

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