Shopping list

 

120 g   whole wheat flour

2 tsp    baking powder

¼ tsp   baking soda

1 tsp    cinnamon

1 tsp    ground ginger

½ tsp   salt

250 g   milk

2          egg

100 g   pumpkin purée*

1 tbsp  maple syrup

1 tbsp  rapeseed oil

Benecol Greek Style Yoghurt

 

Pumpkin Pancakes

5 / 60 min

PREP

15 min

COOK

-

STANOLS

5-6

SERVES

Description

Spooky season can be delicious too! Use any leftover pumpkins to make our scarily good pumpkin pancakes and serve with Benecol Greek Style Yoghurt. Taste them if you dare!

(10-12 pancakes)

Method

  1. *First make the pumpkin purée or use the canned one. Cut a small  pumpkin in half and scoop out the seeds and fibrous stringsusing an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.
  2. Whisk flour, baking powder, baking soda, spices and salt in a bowl.
  3. In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.
  4. Fold mixture into dry ingredients.
  5. Heat a lightly oiled griddle or frying pan over medium high heat.
  6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with Greek Style Big Pot Yogurt and maple syrup.

 

Remember: The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person.  Each 112.5g serving of Greek Style plain yogurt provides 0.8g plant stanols.

Pumpkin Pancakes

5 / 60 min

PREP

15 min

COOK

-

STANOLS

5-6

SERVES

Shopping list

 

120 g   whole wheat flour

2 tsp    baking powder

¼ tsp   baking soda

1 tsp    cinnamon

1 tsp    ground ginger

½ tsp   salt

250 g   milk

2          egg

100 g   pumpkin purée*

1 tbsp  maple syrup

1 tbsp  rapeseed oil

Benecol Greek Style Yoghurt

 

Description

Spooky season can be delicious too! Use any leftover pumpkins to make our scarily good pumpkin pancakes and serve with Benecol Greek Style Yoghurt. Taste them if you dare!

(10-12 pancakes)

Method

  1. *First make the pumpkin purée or use the canned one. Cut a small  pumpkin in half and scoop out the seeds and fibrous stringsusing an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.
  2. Whisk flour, baking powder, baking soda, spices and salt in a bowl.
  3. In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.
  4. Fold mixture into dry ingredients.
  5. Heat a lightly oiled griddle or frying pan over medium high heat.
  6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with Greek Style Big Pot Yogurt and maple syrup.

 

Remember: The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person.  Each 112.5g serving of Greek Style plain yogurt provides 0.8g plant stanols.