Pumpkin Pancake Recipe
With Pumpkins now in full season, plentiful and available in its many colours and varieties, try making these delicious #vegan and #glutenfree pancakes to please the whole family.
Makes 8 pancakes
Ingredients
1 cup self-raising flour (I use Dove’s Farm gluten free variety for this recipe)
1 tsp coconut sugar
1 tsp baking powder
Pinch of sea salt
1/2 tsp cinnamon (optional)
1 tsp vanilla essence
1 cup pumpkin puree (see instructions below on how to make this)
3/4 cup cold water
3/4 cup plant-based milk of your choice
1 tbsp oil (I use sunflower or rapeseed) and oil for frying (I use a spray oil which is much easier to fry your pancakes with)
Method
In a bowl, mix all the dry ingredients
Whisk in the wet ingredients to form a thick batter (add more milk or flour to get the right consistency)
In a small frying pan, spray some oil (I use coconut/sunflower 'Frylight' oil sprays) and heat the pan before adding the batter (the first one is not always perfect FYI)
Put a small soup ladle full of the pancake batter into the middle of the frying pan and DO NOT touch the mix until you see bubbles being created and the batter forming a firm base. Once this happens, gently turn the pancake over and cook for about 1 minute. Repeat until all the batter is finished.
Enjoy with your favourite fruits (berries and bananas) and a drizzle of maple syrup or opt for a savourity option (tofu scramble and avocado). Whatever you choose, there is no right or wrong, simply enjoy!
Alternatives:
- This recipe works well to make waffles if you have a waffle iron
- You can make your pancakes as thick as you like or really thin like a crepe, the choice is yours
Pumpkin Puree
We are lucky that today, most supermarkets offer pumpkin puree ready in a tin for you to use (no added sugars or fats, just pure pumpkin flesh). Alternatively, you can make your own by simply using any variety of pumpkin that you like and have access to, washing the outer layer and placing in an oven proof tray in a preheated oven at 180C/360F for about 1 hour until the pumpkin softens up. Once the pumpkin has cooled down, gently cut in half, remove the seeds (these can be roasted later to be enjoyed as a healthy snack) and skin and you are left with the flesh which you can puree in a blender and use for this dish, for pumpkin pie, for soup etc. The flesh also freezes well if you have some left over.
