These aromatic, stodgy stacks of joy are an absolutely perfect fall / autumn breakfast, or even work great as a dessert with some vanilla ice cream! The bonfire toasted flavour of the sauce comes from smoked sea salt, but you could also use regular sea salt with a splash of liquid smoke. Either way, I highly recommend giving smokey flavours in sweet dishes a try. It gives food that wonderful fireside scent and contrasts well with super sweet sauces.
Spiced Pumpkin Pancakes with Bonfire Apple Salted Caramel Sauce
serves 4 to 6
For the pancakes
2 cups roasted & mashed or canned pumpkin
1 cup plain flour
1 teaspoon baking powder
3 tablespoons hemp protein powder (or replace with more flour)
¼ cup oats
1 tablespoon cinnamon
¼ teaspoon black pepper
A small slice of ginger
For the sauce
¼ cup butter of choice (I used a dairy free block)
1 cup golden caster sugar
½ cup apple juice or cider (I used a pressed cloudy apple juice)
2 teaspoons smoked sea salt
Blend all of the pancake ingredients together, adding enough water to make a thick batter.
Add all of the sauce ingredients except the salt to a heavy-bottom pan over a medium heat.
Cook the sauce until thickened and golden.
Stir in the salt and set aside the sauce.
Heat a non-stick pan over a medium heat, greasing if neccassary.
Fry the pancakes, flipping only once firmed up and browned on one side.
Serve the pancakes topped with the sauce.