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

  1. In a large bowl, mix the dry ingredients.
  2. In a separate bowl with a spout, whisk together the eggs, pumpkin puree, and vanilla.
  3. Gradually add the melted butter.
  4. Then add the sparkling water.
  5. Combine the wet ingredients with the dry ingredients and mix well with a whisk.
  6. 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