Pumpkin Pancakes Recipe
How to Make Delicious and Fluffy Pumpkin Pancakes for Your Morning Rituals
Recipe: pumpkin pancakes
Great with tropical fruits like mango, banana, and passion fruit or whatever is in season. Enjoy picking oracle cards with loved ones or sipping cocoa along the side.
180 g pumpkin, cut into pieces (approx. 2 cm)
190 g filtered water
180 g rolled oats (see Tip)
1 tsp natural vanilla extract
80 g pure maple syrup, plus extra to serve
1 pinch salt
1 tsp gluten free baking powder
extra virgin olive oil of choice, for frying (see Tip)
In a pot, cook the pumpkin with 40 g of water over low heat until completely cooked and smooth. Transfer into a bowl and set aside to cool completely (approx. 1 hour).
Place pumpkin in a food processor or blender and blend till smooth.
In a blender or food processor, grind the oats into a fine flour-like consistency.
In a mixing bowl, combine the milled oats, vanilla extract, maple syrup, salt, baking powder, and the cooled pumpkin puree. Mix until well combined.
Heat a non-stick frying pan over medium-high heat and add a little oil. Spoon 2 tablespoonfuls of the mixture into the pan for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
Serve the pumpkin oat pancakes with a drizzle of maple syrup.
Use buckwheat, almond, bobs red mill GF flour instead of oats.
For a better taste use butter or
ghee instead of olive oil for cooking them.
Enjoy your handmade pumpkin oat pancakes!