

PUMPKIN & SPARKLING WATER PANCAKES
Yields: 12 servings
Preparation: 20 mins
Cooking: 30 mins
INGREDIENTS
Dry Ingredients
- 1 1/2 cups all-purpose flour or oat flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ginger
- 1/2 tsp nutmeg
Wet Ingredients
- 1 can (355mL) Montellier sparkling water
- 1 cup pumpkin puree
- 3 tbsp melted butter
- 3 eggs
- 1 tsp vanilla
INSTRUCTIONS
- In a large bowl, mix the dry ingredients.
- In a separate bowl with a spout, whisk together the eggs, pumpkin puree, and vanilla.
- Gradually add the melted butter.
- Then add the sparkling water.
- Combine the wet ingredients with the dry ingredients and mix well with a whisk.
- Cook 1/4 to 1/3 cup of the batter for 2 minutes on the first side with a lid, then flip and cook for an additional minute uncovered.
Note: For a gluten-free version, oat flour is a good substitute in this recipe. However, the quantity should be increased to 2 cups.
* In collaboration with Laurie Douceur – Beautiful recipes for pleasure