Pumpkin Pie Ice Cream & Pancakes

reading time: 1 min




Preparation time: 20 mins
Main ingredients: pumpkin, banana, buckwheat
difficulty level: easy
serves: 2 - 4
suitable for: vegan, lactose-free, wheat-free, nut-free, soy-free, low-fat


Guess how I spent this rainy, gloomy January Sunday? Making gorgeous buckwheat spelt pancakes with melting pumpkin pie nicecream!

The pancakes are light and satisfying at the same time, and the ice cream is fluffy, creamy, spicy, sweet but not too sweet. I used a Hokkaido pumpkin for this recipe, which is my absolute favourite squash since the skin is soft and edible, and the pumpkin flesh is extraordinarily sweet and tasty.

Ingredients

Pancakes
2 cups buckwheat flour
1 cup wholegrain spelt flour *
2 cup of your choice of milk (e.g. almond milk)
2 small ripe bananas
1/2 tsp pumpkin pie spice, see below (optional but highly recommended)

Ice Cream
4 bananas, peeled, chopped & frozen
1 cup Hokkaido pumpkin purée
2 tbsp maple syrup
pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ground nutmeg, 1 ground cardamom pod, 1/4 tsp ground ginger  

* or oats, ground in a blender into a flour consistency, for gluten-free version


Instructions

First, prepare the pancakes, using this method.

While the pancakes are baking nicely in your frying pan, prepare your pumpkin ice cream!

For the ice cream: In a food processor blend bananas with maple syrup. When they're starting to get smooth, add pumpkin purée and spices. Keep blending until smooth and creamy. 

Transfer to a freezable container and freeze for about half an hour to an hour. (If it freezes pretty hard, let it sit on the counter for a few minutes.) 

Serve your pumpkin pie ice cream with your warm pancakes, some banana discs, pomegranate seeds, maple syrup and pumpkin pie spices or sprinkled chopped nuts.

You are done!
Oh wait, no. You need to make it look pretty before you eat it. No one likes ugly food, now do they? (the life of a food blogger... sigh.)



Happy Sunday!


Maisy



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