Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

 

Continuing with my pumpkin theme of late, I created these pumpkin pancakes in my quest for more sugar free, paleo style, sweet recipes.

But unlike many “sugar free” recipes pout there, these pancakes truly don’t contain any added sweetener because they’re sweetened solely with pumpkin!

Despite the lack of sugar, they have an unbelievably soft texture and beautiful caramel flavour which is a happy result of the cooking process. The secret is to cook them in coconut oil which causes the pumpkin to take on an amazing, caramel-like quality. Add a little cinnamon and ginger to the mix and these pancakes turn into a seriously addictive pumpkin pie breakfast that will fast become a favourite!

Like these Pumpkin Pie Brownies from last week, I actually used butternut squash for this recipe as it has a lovely light flavour and is much easier to cut than some of the larger varieties of pumpkin. But there really isn’t much difference between a squash and a pumpkin so you can make these with either or, depending on what’s more readily available to you.

These pancakes are dairy, grain and sugar free. They’re also especially good for anyone who doesn’t like bananas or can’t eat any other type of fruit sweetened pancakes.

They do, however, contain eggs so these pumpkin pancakes aren’t a  great option for vegans. Likewise, they also contain ground almonds so anyone with a nut allergy simply swap out the almonds for a flour you can eat.

Now without further ado, here’s the recipe for these miraculous pumpkin pancakes. I have a feeling once you try these little hotcakes they will become a firm favourite!

Enjoy x

 

Any questions or comments about the recipe? Leave me a comment in the section below – I love to hear from you!

 

Pumpkin Pancakes

Pumpkin Pancakes

Serves: 2
Prep time: 10 minutes Cook time: 20 minutes (plus 30 minutes to cook the pumpkin beforehand)

150g pumpkin puree
1/4 cup plant milk
2 eggs
pinch Himalayan pink salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking powder
1/4 cup ground almonds (almond meal)

Coconut oil for cooking

To cook your own pumpkin, preheat the oven to 180ºC fan bake. Cut the pumpkin or butternut squash into quarters and place cut side down on a lined tray. Bake in the centre of the oven for 30 to 45 minutes, or until you can easily slice through the skin of the pumpkin with a butter knife.

Remove the pumpkin from the oven and allow to cool. When cool enough to handle, peel off the skin and puree the pumpkin flesh. Measure out 150g of pumpkin puree and store any leftovers in the fridge for the next batch of pancakes, Pumpkin Pie Brownies or Pumpkin Pie Fudge.

Place the 150g measure of pumpkin in a bowl and combine with the plant milk and eggs, and stir well to combine. Next add the dry ingredients: salt, ginger, cinnamon, baking powder and ground almonds and mix well.

Heat a tablespoon of coconut oil in a heavy based, non-stick fry pan. When hot, add spoonfuls of pancake mix, shaping into round pancakes.

Cook each pancake for a couple of minutes until bubbles start to appear, then flip them over to cook the other side.

Serve the pancakes hot, sandwhiched with coconut yoghurt, a sprinkle of cinnamon and a drizzle of pure maple syrup.

 

Pumpkin Pancakes

Banana & Blueberry Buckwheat Pancakes

Banana & Blueberry Buckwheat Pancakes

 

Banana & blueberry buckwheat pancakes by www.swoonfood.com

 

This is another breakfast recipe because breakfast suddenly got a lot more exciting over the summer holidays when we had a lot more time to make something delicious!

That said, for the first two weeks our usual weekend breakfast of poached eggs on toast suddenly became the every day breakfast which started to get a bit monotonous.

So I started playing around with a blueberry pancake recipe that uses just bananas as the sweetener, eggs, a little buckwheat flour, cinnamon and vanilla. I haven’t eaten pancakes since I had to cut out dairy and gluten (except for one time at IHOP in honolulu…and pancake house…) so I was pretty excited to discover that you don’t need either of those ingredients to make really delicious pancakes!

 

Banana & blueberry buckwheat pancakes by www.swoonfood.com

 

The buckwheat flour in this recipe creates a lovely light texture and a mild flavour that works really well with the banana and blueberries. Despite its confusing name, buckwheat is not a type of wheat at all. It is actually the fruit of a plant related to the rhubarb & sorrel family, so technically it’s not even a grain and is completely gluten free. Buckwheat flour also happens to be rich in protein, nutrients and dietary fibre, so combined with the protein in the eggs and the antioxidants in the fruits, these pancakes are great way to start the day.

As the only sweetener in these pancakes is ripe bananas, you can happily add a little pure maple syrup over the top and not feel like you have eaten dessert for breakfast. Enjoy!

Do you have a favourite pancake recipe? Any hints or tips you use for making pancakes?

Leave a comment below, I love to hear from you!

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Banana & blueberry buckwheat pancakes by www.swoonfood.com

 

Banana & Blueberry Buckwheat Pancakes

Makes: Approximately 12 small pancakes
Prep time: 15 minutes Cook time: 20 minutes

2 very ripe bananas
2 eggs
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla powder or essence
pinch sea salt or himalayan pink salt
1/2 cup rice milk (or milk of choice)
1 cup frozen blueberries

Coconut oil for frying

Mash the bananas well and place in a mixing bowl. Add the eggs and whisk to combine. Add the buckwheat flour, baking powder, cinnamon, vanilla and salt and stir with the whisk to combine. Add the milk and whisk lightly to combine. Lastly add the blueberries and mix in with a large spoon.

Heat a tablespoon of coconut oil in a good non stick fry pan. When hot, add two large spoonfuls or 1/4 cup of mixture to the pan, shaping into a round pancake shape. You should be able to fit 3 or 4 pancakes in at one time depending on the size of your pan. Cook until bubbles appear on the top each pancake and the bottoms are golden brown, flip with a fish slice and cook another couple of minutes until golden and cooked through.

Serve pancakes while still hot with pure maple syrup and fresh berries.