Looking for inspiration to use up left over pumpkin?
I received a whole pumpkin last week and half a pumpkin this week in our organic box. So, we have been having pumpkin in everything – roast pumpkin with baked dinner, pumpkin purée in our porridge, pumpkin biscuits, pumpkin mixed through everything! Today, I thought we could mix it with pancakes for breakfast.
I do have to qualify, this recipe only had a 50% success rate with our kids. Our 8 year old daughter loved them but our 4 year old son spat his mouthful back on his plate with a resounding “I don’t like them mum”. My husband and I both liked them so I decided 3 out of 4 ain’t bad.
I got my inspiration these Pumpkin Pie Spiced Pancakes from Two Peas and Their Pod.
Ingredients
Dry
- 1.5 cups GF flour (or 1 really full cup of whole wheat flour)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Wet
- 1 cup natural yoghurt
- 1/2 cup pumpkin purée (roasted pumpkin puréed)
- 1 egg
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extra
Method
- Mix all dry ingredients in a bowl.
- Mix all wet ingredients in a separate bowl.
- Stir wet ingredients into dry ingredients until well combined. Mixture will be thick and sticky.
- Heat pan on medium heat and add a little coconut oil to pan.
- Put a big tablespoon of mixture in pan, spread/flatten a little with the spoon. Cook for about 1 minute, the use an egg slide to gently lift the pancake and flip it over. Let it sit for about 10-15 seconds, then flatten with the egg slide – some of the soft inside may pop out the edges. Cook for about a minute, then flip again to cook the soft edges (this is just my personal preference).
Makes about 22 pancakes. Not big ones, but bigger than pikelets.
Serving Suggestion: Stack with apple slices, a sprinkle of cinnamon and serve with maple syrup and cashew cream (recipe courtesy of Quirky Cooking).