Prep time: 30 minutes

Cooking time: 15 minutes

Serves: 4-6 people

African inspired as usual but delish! Brunches, breakfasts or even dessert - imagine pumpkin pie pancakes. Yup! (Need I say more?) You must give these a try.


  • 3-4 tbs mashed and cooked butternut
  • 1 ½ cups cake flour
  • 2 eggs
  • 1 tsp baking powder
  • Vanilla extract
  • Cashew nuts
  • Cinnamon
  • Honey
  • Mascarpone

  1. In a bowl mix together the egg yolks, cooked butternut and vanilla.
  2. Taste your butternut to see whether it needs added sugar. Sometimes it can be a little less sweet. The sweetness is up to you. You can also use honey.
  3. Beat your egg whites until they form firm peaks and set them aside for folding.
  4. Sift in your flour (you don’t want lumps, so this helps). This is where you need to see if you will need the full cup of flour. It should be a rather thick paste, so watch the vibe as you go.
  5. When you are happy, add the cinnamon and baking powder.
  6. Fold in half of the egg whites, then the rest. Be careful, you need to be light-handed to keep the air in these guys.
  7. Use a non-stick pan on medium heat. Don’t deep fry them, you don’t want them to be oily. You want them to be light and fluffy. I use an olive oil spray when cooking these, it works like a charm (with a good non-stick pan of course).
  8. Flip them after 2-3 minutes when they are lightly golden and puffed.
  9. I love serving them with a huge dollop of whipped cream or mascarpone, caramel spoils, toasted cashew nuts and a drizzle of honey. But it’s totally up to you!
  10. Yogurt and berries works too.
  11. These are a great Sunday spoil for you or the kids.