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Pumpkin “Plot-twist” Bake


When I found myself cooking for a large group with limited ingredients, I wanted to create something that was not only filling but also packed with seasonal flavors. With a bit of creativity, this Pumpkin Pancake Bake came to life. Using just a few staple ingredients like pumpkin, flaxseeds, almond flour, Greek yogurt, and eggs, this dish exceeded expectations, turning out beautifully golden, fluffy, and full of comforting autumnal flavors. It was a crowd-pleaser that kept everyone satisfied, proving that sometimes simplicity can lead to the most delicious results!


Ingredients:

  • 2 cups pumpkin puree

  • 4 tablespoons ground flaxseeds

  • 1 cup almond flour

  • 1 cup Greek yogurt

  • 4 large eggs

  • 4 tablespoons maple syrup

  • 2 teaspoons baking powder

  • 2 teaspoons pumpkin pie spice (optional)

  • 1/2 teaspoon salt


Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a larger baking dish to accommodate the increased volume.

  2. Mix the Ingredients: In a mixing bowl, combine the pumpkin puree, ground flaxseeds, almond flour, Greek yogurt, eggs, maple syrup, baking powder, pumpkin pie spice, and salt. Stir until the batter is smooth.

  3. Pour and Bake: Pour the batter into the prepared baking dish, spreading it evenly.

  4. Bake: Bake for 30–35 minutes, or until the top is set and slightly golden.

  5. Serve: Allow it to cool for a few minutes, then slice and serve with extra maple syrup or a sprinkle of flaxseeds if desired.


Servings: 8




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