Spiced Pumpkin Pancakes

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Spiced Pumpkin Pancakes with honey

Spiced Pumpkin Pancakes were a real treat for our family. I bought a large pumpkin during the week and I made it into puree. Then I divided the pumpkin into freezer bags and froze them for future use. So last weekend, I decided to make pancakes from the puree I had in the freezer. They were delicious and I really enjoyed making them.

Pumpkin fruit, yes it’s a fruit, is one of the most widely grown and it’s incredibly rich in antioxidants and vitamins. Pumpkins are normally orange or yellow but some varieties can be dark to pale green, brown, white, red and grey. Their colour is usually influenced by yellow-orange pigments in their skin and pulp. They are rich in dietary fibre, antioxidant, minerals and vitamins. They can help aid vision, weight loss and keep skin wrinkle free.

There are many different recipes to use pumpkins in but these pancakes are just yummy. I normally use sweet potato but as we are having a pumpkin week I thought I’d try making pancakes. It’s a very simple and easy recipe to follow.

Serves 4

Equipment needed

  • Sharp knife
  • Chopping board
  • Baking trays
  • Spoon
  • Scales
  • Measuring Jug
  • Mixing bowls x 2
  • Nutribullet or hand blender
  • Whisk
  • Scraper
  • Teaspoon
  • Non stick frying pan
  • Fish slice

Ingredients needed

  • Pumpkin puree x 250g
  • Gluten free oats x 200g
  • Almond Milk x 200mls
  • Eggs x 2 large (preferably organic)
  • Ginger x 1 tsp
  • Cinnamon x 1 tsp
  • Nutmeg x 1/4 tsp
  • Ground cloves x 1/4 tsp
  • Baking powder x 1 tsp
  • Salt x 1/4 tsp
  • Coconut or olive oil for the pan

Method

  • Preheat the oven to 180°.
  • Cut the pumpkin into quarters and scoop out the seeds.
  • Place them onto the baking tray and put them in the oven for an hour.
  • Once cooked, remove and leave to cool.
  • When the pumpkin has cooled, scrape the flesh away from the skin using the spoon.
  • Puree in the Nutribullet, with a handblender or food processor.
  • Weigh out 250g and put the rest into freezer bags.
  • Then put in the freezer for use at a later date.
  • Next weigh and measure the rest of the ingredients.
  • Add the oats, milk, spices and baking powder to the mixing bowl.
  • Separate the eggs, putting the yolk into the oats and milk mixture and leaving the whites in the other mixing bowl.
  • Now if you have a nutribullet (we bought ours on Amazon) place the pancake mix into the cup of the nutribullet along with the pumpkin puree.
  • Tip – you may need to do this in two parts so using the measuring jug that you had the milk in to keep the first part you do.
  • Then add everything back to the bowl.
  • If you do not have a nutribullet then you can use a handblender or food processor.
  • However, I find the nutribullet makes the pancake mix really smooth.
  • Finally, whisk the egg whites and fold them into the pancake mix.
  • Put the frying pan on a medium to high heat and use a little bit of oil.
  • Once the pan is hot enough add the pancake mix and cook.
  • The mixture should start to cook around the outside first.
  • Wait until it does this and then flip over.
  • Cook until you have used all the batter.
  • Serve with maple syrup or honey and enjoy.

As I have mentioned in a previous blog, pancake mixture can be frozen. So if there is only one or two of you, you can always freeze the pancake mixture to be eaten as a breakfast during the week. You can also make up the rest of the pancakes and freeze them. They make a gorgeous snack toasted in the afternoon or you could have them as a dessert in the evening too. However you decide to eat these lovely pancakes, as always, enjoy.