Pumpkin pancakes

(read in Italian)

Every year, I patiently wait for the return of pumpkins to add them into my pancakes. While at home we both love adding some mashed bananas or beetroots or spinach into pancakes, the combination of pumpkin, spices, and whole grain flour is always a bit magical!

But keep in mind that adding pumpkin to your pancakes can be tricky! I had to adjust the batter a few times to get it right but, in the end, the result was delicious. If you add too much pumpkin and/or liquid, they just remain too moist and not well cooked. So just go for roasted pumpkin, with less water, and check your batter step by step as you prepare it – I actually love this step: you learn to be more aware of what you are doing and how you prepare your food!

I have decided to top them with some date syrup and chopped apples tossed with a bit of melted ghee and cinnamon. Chiara x

Pumpkin Pancakes

Ingredients

  • 100 g cooked pumpkin (better if roasted)
  • 80 g whole grain flour (use wheat or spelt – brown rice flour for a gluten-free version if needed)
  • 1 egg
  • 1 tbsp milled flaxseeds
  • approx. 70 ml water or a plant-based drink (hazelnut, almond, or cashew work well)
  • 1 tsp of ghee or butter (softened at room temperature)
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • a pinch of all spice
  • a pinch of salt

In a medium-sized bowl, combine spices, ghee, flaxseeds, egg, pumpkin (make a puree with your pumpkin using a blender – add the minimum amount of water or plant-based drink necessary to blend it). Mix well these ingredients and start adding the flour (add also more liquid when necessary – at this point, you have already used some of the total amount to blend the pumpkin, so you have just a small part left). Stir until there are no lumps. The batter tends to be particularly tricky due to the pumpkin, so learn how to check it step by step. Heat a frying pan, preferably a non-stick one, on a medium heat with 1/3 tsp of ghee. Use 3 tbsp for each pancake, moving the pan until the batter is evenly distributed. Cook each pancake until it can be easily flipped with a spatula. Keep the batter well mixed. Using these quantities, you will be able to make approx. 6 pancakes.



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Golden Milk

(read in Italian 🇮🇹)

What is golden milk? If you have ever tried it, you know well why it’s called “golden”. This brightly coloured warm drink is indeed based on turmeric, that gives it the typical yellow finish. It’s a classic Ayurvedic preparation and really easy to make – a more traditional recipe uses both almond oil (food grade) and a turmeric paste that you can make ahead then store in the fridge and dissolve in a cup of warm liquid anytime you want. When I have made it for the first time years ago, I have followed this recipe and didn’t like the almond oil at all… it has been really difficult to empty that (luckily) little bottle! Well, after this disappointing start, I have found my own way to make golden milk and I’ve felt in love with its flavour. The ingredients in your cup will work together to increase the nutritional value of this warm drink.

You can also slightly adapt the recipe to your taste buds – the main things that you can change are:

  • amount of turmeric (especially if you have never tried it, I would say that’s better to use a little bit less than what’s written in the recipe)
  • liquid: you can use a plant-based drink or any kind of milk or a mix of one of these and water 1:1 (I like to make it with plant-based drinks and almond/cashew/ hazelnut are my favourite options to choose from)
  • this is a basic recipe, but you can decide to add other spices (for example cardamom (crushed into a powder) or cloves (making an infused milk) or vanilla powder)
  • you can choose between powdered cinnamon or use it as a stick
  • if you are using a liquid that is very diluted or you have decided to go for water as base: you can add 1/3 tsp of ghee or coconut oil or 1/2 tsp of extra virgin olive oil to the golden milk – you will do this to ensure that you have a certain amount of fat to improve the absorption of turmeric
  • the recipe below is for an unsweetened golden milk – if you’d like to add 1/3 tsp of honey when the drink is ready (especially if you have never tried it), go ahead. But keep in mind to try it without any sweetener and use this as a chance to learn something more about your taste buds!

Turmeric is widely known for its anti-inflammatory properties and the golden milk was traditionally used by people practising yoga to support their joints’ health. If you want to know more about turmeric’s properties, I’ll publish soon a blog post with all the details that you need to take the most out of it – so keep an eye on my social media pages to ensure that you won’t miss that!

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GOLDEN MILK

Ingredients to make 1 cup:

250 ml hazelnut or almond or cashew drink (unsweetened)
1/2 tsp turmeric powder (heaping tsp)
a pinch of cinnamon powder
a pinch of black pepper

You can mix all the ingredients when you want to prepare your cup of golden milk or decide to prepare ahead a turmeric paste (mixing 1 part of water, 2 of turmeric, and some black pepper in a small pan until it’s warm and without lumps – allow to cool down and store in the fridge for up to 4 days) to add to the warm milk.


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