Prep Time: 20 Mins
175g buckwheat flour/ other flour of choice
1/2 teaspoon sea salt
1 teaspoon baking powder
3 tablespoons pumpkin purée
1 tablespoon vanilla extract
2 tablespoons maple syrup/other liquid sweetener
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
50g cashew nuts
300ml rice milk
1 tablespoon finely ground coffee (optional but recommended)
Oil, for cooking the pancakes
1. Put all your ingredients, apart from the oil, into a blender and blend until smooth.
2. Place a non-stick frying pan on a high heat. Lightly drizzle some oil into the pan to prevent the
mixture from sticking. Once the oil heats up, reduce the heat to medium.
3. Pour enough batter into the pan to lightly cover the surface (about 5 tablespoons for a large pancake
and 2-3 for mini ones). Move the pan around to spread the batter out nice and evenly.
4. Once bubbles start to form around the edges and in the middle, and the top starts to dry out, it’s time
to flip your pancake over and cook on the other side. Once browned on both sides, it’s done.
5. Repeat the process until all your pancakes are cooked. Now plate them up and devour.
Nutritional Benfits Of Key Ingrediants
- Pumpkin purée is a good source of fiber and vitamin A
- It can help regulate blood sugar levels and improve digestion
- Pumpkin purée is low in calories and has no saturated fat or cholesterol
- It can be used in baked goods, soups, sauces, and other recipes
- Pumpkin purée is also a good source of antioxidants
- Cashews are a good source of protein, fiber, and minerals like magnesium and zinc
- They have a lower fat content than most other nuts, and the majority of their fat is unsaturated
- Cashews are a good source of antioxidants, which can help protect against disease
- They may help improve heart health and reduce the risk of diabetes
- They’re also a great source of vitamins like B6 and K
- Rice milk is a dairy-free, vegan-friendly alternative to cow’s milk
- It is high in nutrients such as vitamin B12, potassium, and magnesium
- Rice milk is low in fat and cholesterol, making it a healthy choice for people with heart disease or diabetes
Mike Dorfman is BS in Biochemistry from the University of Colorado. Mike’s has worked as a personal trainer for Gold’s Gym and helped many clients achieve their weight-loss and fitness goals.
To health first, weight-loss second. Mike and Tetrogen are here to help you make the transition to the healthier, happier, and thinner you!
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