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!
Any questions or comments about the recipe? Leave me a comment in the section below – I love to hear from you!
Prep time: 10 minutes Cook time: 20 minutes (plus 30 minutes to cook the pumpkin beforehand)
150g pumpkin puree
1/4 cup plant milk
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.