Recipe for pumpkin pancakes with spelt flour and Nutlove Choco Raspberry cream

There are mornings when you feel like eating something that will wrap you up like a soft blanket — something warm, fluffy and fragrant that instantly makes you feel better. Pumpkin pancakes have exactly that effect: they are delicate, sweet, soft on the inside and beautifully browned on the outside. It's a recipe that turns an ordinary breakfast into a little celebration and makes autumn taste even more like ‘yours’.

1. Perfect when you want to start the day in a truly special mood
2. Why are they worth making?
3. Ingredients (for approx. 8–10 pancakes)
4. Preparation
5. Why do pumpkin pancakes have so many fans?

Perfect when you want to start the day in a truly special mood

Thanks to the pumpkin puree, the pancakes are creamy and moist, and the aroma of cinnamon and spelt flour creates the atmosphere of a home-cooked breakfast that lifts your spirits with its scent alone. On the plate, they look like little golden pillows, and when the notes of raspberry Nutlove melt into them, they make an even bigger impression — both on your family and on you. This is a breakfast that can be eaten slowly, with a cup of coffee or tea, without rushing.

Why are they worth making?

Because they combine simplicity with that pleasant, ‘homemade’ character that is hard to find in ready-made pancakes. They are soft, light and you can prepare them faster than it takes for the oven to heat up. Pumpkin gives them a delicate sweetness and beautiful colour, while spelt flour makes the dough fluffy and easy to fry. Nutlove Choco Raspberry adds a raspberry and chocolate accent that transforms ordinary pancakes into something that can be called comfort food.

Ingredients (for approx. 8–10 pancakes)

Dough:

• 1 medium Hokkaido pumpkin
• 4 tablespoons of skyr or buttermilk
• 2 eggs
• 1 cup of spelt flour
• a pinch of salt
• 1 tablespoon of olive oil
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1 tablespoon of erythritol
• coconut oil or clarified butter for frying

To serve

• 2–3 tablespoons of Nutlove Choco Raspberry cream from ALLNUTRITION
• fresh raspberries or other fruits (optional)

Preparation

First, wash the pumpkin, cut it in half and remove the seeds, then cut the flesh into equal pieces. Place them in an ovenproof dish, lightly salt, drizzle with olive oil and bake at 180°C for about 45 minutes, until they soften and brown slightly. After baking, leave to cool, then blend into a smooth, creamy purée.

In a large bowl, combine the purée with the eggs and skyr, stirring until the mixture is smooth. Add the spelt flour, baking powder, bicarbonate of soda, cinnamon and erythritol and mix to form a thick, soft dough with a velvety texture. Heat a little clarified butter or coconut oil in a frying pan and spoon the mixture into small, round patties.

Fry them over medium heat on both sides until they are golden brown and slightly puffed. When they are ready, serve them immediately, while still warm, with a portion of Nutlove Choco Raspberry cream and fresh raspberries, which will beautifully balance the sweetness of the whole dish.

Why do pumpkin pancakes have so many fans?

Because pumpkin has something special about it: it makes every dish creamier, softer and naturally sweet, without the need to add many ingredients. Pumpkin pancakes are also versatile — they can be served for breakfast, afternoon tea or dessert, and they always taste as if they were prepared ‘with love’. It's the kind of dish that can make your day better, even if it's Monday morning.