Pumpkin Pancakes

Continuing on my weekend tradition of pancakes, these pumpkin pancakes are my latest experiment and were a great success.

I love pumpkin at the best of times, so it only seemed fitting to give it a try as part of my favourite weekend treat. I’m happy to say that I’m pleased with the end result! What better way than to start your day with a serve of vegetables, turned into a treat.

Pumpkin Pancakes 

Serves 2-3 | Vegetarian | Nut Free | Refined Sugar Free

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients 

Pancakes

·      2 cups steamed pumpkin

·      1 cup rolled oats

·      2 tbsp sunflower seeds

·      1/2 tbsp ground cinnamon

·      2 eggs

·      1/3 cup coconut milk, more as needed

·      Coconut oil, for cooking

To Serve

·      2 tbsp yoghurt (greek or coconut)

·      1 tsp raw honey, or maple syrup

·      Sprinkle of chia seeds

·      Sprinkle of hemp seeds (optional)

Method

1.          In a bowl, add the steamed pumpkin, mash it then set aside.

2.          In a high power blender or food processor, add the oats and sunflower seeds and blitz into a flour consistency.

3.          Add the oat and sunflower meal to the bowl with the pumpkin. Also add the cinnamon.

4.          Add 2 eggs and mix to combine.

5.          Gradually add the coconut milk into the mixture, stirring to help it absorb.

6.          Heat a frying pan and melt some coconut oil.

7.          Add enough mixture to form a pancake and cook for 3-4 minutes on each side.

8.          Repeat with the rest of the mixture.

9.          Plate up the pancakes and serve with yoghurt, a drizzle of honey and a sprinkle of seeds (or your choice of toppings).

10.       Enjoy!

If you like your pancakes sweeter, you may like to add some of the honey or maple syrup into the pancake batter as well as on top.

Enjoy these beauties and tag me in a picture on instagram @projectnourish, I’d love to see your creations.