Pumpkin Nut Hotcakes with Cinnamon Butter

Ingredients

• 2 Egg
• 1 peeled and chopped Banana
• 225g / 7.94oz cooked and mashed Pumpkin
• 85g / 3oz Almond butter
• 1/2 tsp Ground cinnamon
• 1/2 tsp Mixed spice
• 35g / 1.23oz Almond flour
• 1 tsp Baking powder
• 2 tbsp melted Butter
• 3 tbsp melted Butter
• 1/2 tsp Ground cinnamon
• 50g / 1.76oz chopped Pecan nuts

Preparation

1. Whisk the egg whites to soft peaks and set aside.
2. In a food processor, place banana, 225g / 7.94oz cooked and mashed pumpkin, 85g / 3oz almond butter, 1/2 tsp ground cinnamon, 1/2 tsp mixed spice, 35g / 1.23oz almond flour, 1 tsp baking powder, 2 tbsp melted butter, and egg yolks and process until smooth.
3. Fold the egg whites into the batter.
4. Heat coconut oil or butter in a pan over medium heat.
5. Add spoonfuls of batter to the pan and cook until bubbles form, then flip and cook until golden.
6. To make cinnamon butter, melt 3 tbsp butter with 1/2 tsp ground cinnamon and 50g / 1.76oz chopped pecan nuts.
7. Serve hotcakes with cream cheese and cinnamon butter.