INGREDIENTS
- 1 ½ cup cooked dry mashed pumpkin
- 1 tbls xylitol
- 2 large eggs
- 1 cup almond flour
- 2 tsps baking powder
- pinch salt
- 1 tbls + 1 tsp psyllium husk
- 5ml ground cinnamon
- Butter, coconut oil, Holsum or Olive oil for frying
INSTRUCTIONS
- Prepare and cook your pumpkin. Tip: Microwave for 5 minutes on high without any water in the bowl (pumpkin has a lot of water which will come out in the cooking process)
- Drain well. Make sure the pumpkin is dry with no excess water and let it cool down before use.
- Place all the ingredients in a mixing bowl and mix well.
- Heat your frying pan with the oil of your choice (from the ingredients)
- Drop spoonfuls of mixture into the heated pan
- Fry on a low to medium heat until browned on the one side.
- Turn gently and brown the other side.
- Continue until you have used up all the mixture.
Serving Suggestions:-
- Serve hot with sliced avo, bacon, tomato and basil pesto
- Serve cold for breakfast drizzled with full-fat plain yoghurt, drizzled with seeds, and topped with a handful of berries
- Serve hot as a side to a main dish with a protein of your choice, and veggies
- Serve hot, sprinkled with one teaspoon of sweetener
- Reheat any leftovers the day after, by frying them in a pan brushed with olive oil, and drizzle grated parmesan over them.
