Sunday 22 November 2020

Pumpkin Pancakes

 Easy to make pumpkin pancakes with everyday ingredients!

I look forward to these on a chilly weekend morning when it hits Autumn here in the UK, especially when it's a little bit miserable out, you know you can cosy up with a big stack. The pumpkin in these makes them so soft and almost cake-like and a big drizzle of maple syrup hits the sweet spot. Add whatever toppings you like, but I fancied berries, pecans, dates and pumpkin seeds. If you don't have seasonal pumpkins, you can use butternut squash or any member of the squash family would work well!

Check out my other pancake recipes for more inspiration!


Prep: 5 minutes
Cook: 15 minutes
Serves: 8-10 pancakes


100g Oats
20g Plain flour
90g Pumpkin purée 
240ml Plant based milk + 1 tbsp Apple Cider Vinegar
1 tsp Baking powder
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Mixed spice
1/4 tsp Nutmeg
Maple syrup


✿Place the oats in a blender and blend into a flour, then add the rest of the ingredients and blend till combined and you have a smooth batter.
Heat up a large non-stick frying pan. Drop about 2-3 tbsp of batter in the pan into a circle to make one pancake and repeat with another 1 or 2 pancakes depending on how big your frying pan is. 
Cook each pancake on one side for about 2 minutes until bubbles start to appear on the surface. When you can lift the pancake with a spatula and it slides in the pan you can flip it and cook another 2 minutes then remove to a plate.
Repeat the process with the rest of the batter until all cooked. Serve warm with the toppings you like. Any leftovers can be kept in an airtight container in the fridge up to 2 days. Enjoy!



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