Such a tricky recipe! Using pumpkin into pancakes isn’t like using mashed or blended bananas. I had to adjust the batter a few times to get it right but, at the end, the result was delicious. If you add too much pumpkin or nut drink or both, they just remain too moist and not well cooked. So just go for roasted pumpkin, with less water, and check your batter step by step as you prepare it – I actually love this step: you learn to be more aware of what you are doing and how you prepare your food!
I have decided to top them with some tahini sauce (1 tbsp of tahini mixed well with approx. the juice of 1 lemon) and some fresh fruit. The nutty taste of tahini pairs well with the sweetness of these pancakes.
Vegan Pumpkin Pancakes
70 g cooked pumpkin (better if roasted)
120 g whole grain spelt flour
1 handful of pecans
1 tbsp date syrup
1 tsp baking powder
1 tsp coconut oil (measured solid)
a pinch of salt
a pinch of garam masala
1/3 tsp cinnamon powder
½ tsp ginger powder
To make the batter: in a medium-sized bowl, combine spices, date syrup, melted oil, pumpkin (make a puree of pumpkin+pecans with a blender, use the minimum amount of water necessary to blend it) – mix well with approx. 130 ml of nut drink. Let it rest for 5-10 min. Then add the remaining ingredients. Stir until there are no lumps. Add step by step more liquid when it’s necessary – depending on the pumpkin puree and the kind of flour that you are using. The batter tends to be particularly tricky due to the pumpkin, so learn how to check it step by step. Heat a frying pan, preferably a non-stick one, on a medium heat with ½ tsp of coconut oil. Use 3 tbsp for each pancake, moving the pan until the batter is evenly distributed. Cook each pancake until it can be easily flipped with a spatula. Keep the batter well mixed. Using these quantities, you will be able to make approx. 8/10 pancakes.
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