Pumpkin pancakes

(read in Italian)

Every year, I patiently wait for the return of pumpkins to add them into my pancakes. While at home we both love adding some mashed bananas or beetroots or spinach into pancakes, the combination of pumpkin, spices, and whole grain flour is always a bit magical!

But keep in mind that adding pumpkin to your pancakes can be tricky! I had to adjust the batter a few times to get it right but, in the end, the result was delicious. If you add too much pumpkin and/or liquid, 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 date syrup and chopped apples tossed with a bit of melted ghee and cinnamon. Chiara x

Pumpkin Pancakes

Ingredients

  • 100 g cooked pumpkin (better if roasted)
  • 80 g whole grain flour (use wheat or spelt – brown rice flour for a gluten-free version if needed)
  • 1 egg
  • 1 tbsp milled flaxseeds
  • approx. 70 ml water or a plant-based drink (hazelnut, almond, or cashew work well)
  • 1 tsp of ghee or butter (softened at room temperature)
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • a pinch of all spice
  • a pinch of salt

In a medium-sized bowl, combine spices, ghee, flaxseeds, egg, pumpkin (make a puree with your pumpkin using a blender – add the minimum amount of water or plant-based drink necessary to blend it). Mix well these ingredients and start adding the flour (add also more liquid when necessary – at this point, you have already used some of the total amount to blend the pumpkin, so you have just a small part left). Stir until there are no lumps. 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 1/3 tsp of ghee. 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. 6 pancakes.



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