Pumpkin Pancakes

By Lilian Dikmans

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These sweetly spiced Pumpkin Pancakes are a delicious twist on a typical pancake. Made with oat flour and containing a vegetable (pumpkin, obviously), they make for a pretty wholesome breakfast. Perfect if you feel like something sweet.

I recently found myself with leftover pumpkin purée, so what better than to turn it into these Pumpkin Pancakes. They’re also low FODMAP, low in fructose and dairy free if you have food intolerances.

Pumpkin Pancakes

I topped them with a good drizzle of rice malt syrup, crushed walnuts and a dusting of ground cinnamon. But feel free to top them with whatever you fancy. Some Greek yoghurt or coconut yoghurt would also be delicious.

Serves
10 small pancakes

Prep time
5 mins

Cook time
20 mins

Ingredients

  • 1 1/4 cups oat flour
  • 2 teaspoons (gluten-free) baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of sea salt
  • 1 large free-range egg
  • 1/2 cup pumpkin purée
  • 2 x 20ml tablespoons rice malt syrup (or pure maple syrup or honey)
  • 1/2 cup almond milk (or your milk of choice)
  • Coconut oil, for frying

Method

  • 1
    Mix the oat flour, baking powder, spices and salt together in a bowl and make a well in the centre.
  • 2
    Crack the egg into the well and add the pumpkin purée and rice malt syrup. Beat the egg into the pumpkin purée and rice malt syrup, then gradually add the almond milk while beating the egg mixture and flour mixture together to get a smooth batter.
  • 3
    Heat a fry pan over a medium heat. Add a little coconut oil to the pan then fry the mixture in batches. The pancakes should be ready to flip when little bubbles start to form in the centre. Keeping them smaller makes them easier to flip.
  • 4
    Serve with your desired toppings.

Notes

You can make oat flour by whizzing rolled oats in a food processor or blender until you get a powder. Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

I used Mississippi Belle Pure Pumpkin canned purée, which I bought from Coles in Australia (it’s 100% pumpkin). However, you can make your own pumpkin purée by roasting some pumpkin and then mashing the flesh into a purée. If you do this, I would suggest roasting the pumpkin instead of boiling it because you don’t want the purée to be too wet.

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