Breakfast is one of the most important meals off the day, so I'm putting a challenge out there to see if breakfast can be made in 10 minutes.

And I think I know just the person to perfect it.

Mayor, can you make the delicious breakfast in 10?

Welcome to Ramsey and 10 I am New Castro, and you may remember me from House Kitchen.

I'm in Chef Ramsay's kitchen today.

He's challenged me to make breakfast, and today I'm making my recipe for pumpkin spice pancakes.

With this recipe, I'm showing you why.

There's no excuse why you can't make breakfast in 10 minutes or less.

I ready to get started.

Let's put the time on the clock right here.

I just have my dry ingredients, um, actually gluten free.

So we have some almond flour and we're doing about 1/2 a cup.

Then we have some arrowroot starch for lightness.

You have some baking powder, couple teaspoons and some salt about a teaspoon hospital together way.

Just want to incorporate all of that, so it's even step aside for a second.

We're combining all of our wet ingredients.

It's I just eyeball it.

It's about a cup of pumpkin puree, and you should have this on hand from your Thanksgiving meal would probably have some leftovers, so that should be easy.

Three eggs.

So then we're doing a teaspoon of vanilla, Then combine all of this really well and then adding some chai spice mix into dry spices.

And I just make a premade mix at home.

And it's a combination of ginger, cardamom, cinnamon, cloves, allspice, little nutmeg.

I like to make them ahead of time and just have it on hand for other dishes.

You can put it in French toast or put it over your coffee, then mixed in the wet and the dry.

We're ready.

I'm just gonna transfer some of this batter into a measuring cup, so it's easy to pour.

So have a griddle pound right here.

I'm just gonna spray it with some coconut oil, and if you don't have one, that's fine.

Just use a nonstick pan at home.

You gonna do about it quarter cup for Pinky, and we're gonna cook them until they're just set on the sides and they're starting to bubble in the center.

And while these cup, I'm going to make a quick sauce for them to make them a little hardier.

Um, what I have here is a little bit of melted coconut oil.

And so we just want to get our coconut oil nice and warm to melt this almond better that I'm about to put in gonna do about half a cup.

Even better, maybe.

Like, don't forget your pancakes on a broom.

Then when they start bubbling in the middle like this things they're ready.

And then I like to spray them on top.

You don't have to look perfect.

It's just breakfast in your home, but they're gonna be delicious.

So while those cook, I'm gonna finish my almond butter sauce.

And the reason why I do this is so I'm not dousing them that much with maple syrup and avoiding a little bit of that sugar.

And we're going with a little bit of this maple syrup.

Too sweet mint.

Just a bit.

And some of the chai spice is to keep going with that theme a little vanilla and a little bit of salt in everything That's sweet and you want to turn the heat off.

You don't want it to get too hot, because the almond butter will melt.

Just needs a little bit of sweetness and these pancakes are ready, so we're ready to serve.

What's the time?

Right now finish it with this almond butter sauce is nice and sweet and salty on.

So, Marge, I spices.

So another challenge, I prove Gordon, right, pumpkin pancakes and 10 minutes.

Thank you so much for joining me.

Let me know what you think.

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