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RECIPE // Pumpkin and banana pancakes

You can never have too many pancake recipes and there are those that are repeated over and over again. Our CHAI granola, organic and gluten-free, vegan and made with only natural ingredients, is the suggested topping for this recipe by Ana Rita Lebreiro (@NutripontoCome) Can you resist them?


(for 13 pancakes)

235g raw Hokkaido pumpkin

1 medium ripe banana

2 eggs

1 teaspoon cinnamon powder

120g spelt flour

50 ml vegetable drink (flavour to taste)

1 teaspoon of yeast

toppings: natural Greek yoghurt, Simplu chai granola and maple syrup

Start by peeling the pumpkin, cutting it into small pieces and boiling it in water. When it's ready, drain the water and leave to cool completely. Put the pumpkin, the banana cut into pieces, the 2 eggs and the teaspoon of cinnamon in a food processor. Grind everything together very well. Pour the cream into a bowl. Then add the spelt flour, baking powder and finally the vegetable drink. Stir until smooth.

Grease a frying pan with olive oil and turn on the heat. Let it get hot and add pieces of batter, according to the size you want the pancakes to be. When the edges start to loosen, turn the pancakes over. You'll need to reduce the heat so it doesn't get too hot. Repeat the pancake process until the batter is used up.

Serve with natural Greek yoghurt, some CHAI granola and a drizzle of maple syrup.

NOTE: The pancakes will keep for a maximum of 2 days in a Tupperware container.



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