I’ll often roast a big batch of pumpkin during the week and then store it in the fridge. It’s perfect to add to salads and great to use in this recipe for a quick batch of pancakes.
Makes: 6 pancakes
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ butternut pumpkin, peeled & cut into cubes (you’ll need 200g once it’s roasted)
- 3 tbsp olive oil
- 2 eggs
- ½ tsp ground cinnamon
- 2 tbsp coconut sugar
- 75g blanched almond meal
- 75g brown rice flour
- ½ tsp baking powder
- 4 tbsp almond milk
- Coconut yoghurt, to serve
- Maple syrup, to serve
Method
- Preheat your oven to 200°C. Pop the pumpkin pieces onto a tray, drizzle with 2 tbsp olive oil and bake in the oven until golden brown and cooked through, approx. 40 mins.
- Allow the pumpkin to cool slightly, then mash with a fork. Add the 2 eggs and stir to combine. Add the remaining ingredients (except for the olive oil) and gently fold everything together until you have a thick pancake batter.
- Heat the olive oil in a large frying pan over a medium heat. Add 2 spoonfuls of the batter and cook on each side for 5 mins until golden brown and cooked all the way through. Continue this process until you have approx. 6 pancakes.
- Serve warm with coconut yoghurt and maple syrup.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
