Pumpkin anything

Did I mention yet it’s pumpkin season? Now you don’t need a reminder, do you? I just love, love, love pumpkin recipes. And since it’s October and we now can officially enjoy anything pumpkin, I’ll throw in another delicious recipe: pumpkin pancakes! Because we also love pancakes. For breakfast, lunch or dinner.

These pumpkin pancakes are very easy to make, especially if you have pumpkin puree ready to use. You can use canned pumpkin, but fresh homemade pumpkin puree, without any additives, is so much better. These pancakes are so light and fluffy. And, they are also gluten and dairy free.

What do you need?

250 g pumpkin puree

1 egg

250 ml coconut milk (carton, not a can)

1 tbsp coconut blossom sugar

1 tsp baking powder (GF if needed)

150 g buckwheat flour

1/2 tsp salt

1 tsp cinnamon

If you don’t need/want to go dairy free or you don’t like coconut milk, you can swap it for any other milk you like. The same goes for the buckwheat flour. You can use regular AP flour, whole wheat, a GF flour blend or spelt flour.

Instructions

Put the pumpkin puree and the egg into a large bowl.

Whisk well.

Add the coconut milk and mix well.

Then add the sugar, baking powder, flour, salt and cinnamon.

Mix well, using a whisk.

Let rest for 10 minutes.

Heat up a little bit of butter or oil in a frying pan and pour in the desired amount of batter. I use an ice cream scoop to portion the batter.

Bake on medium heat until the bottom is done and bubbles are formed on the top and they burst open. Then flip the pancakes.

Enjoy with your favorite toppings. We have a few, such as powdered sugar, (maple) syrup or chocolate spread. Maybe a bit weird, but I confess: I also like it with peanut butter. Now don’t roll your eyes! The sweet taste of the pumpkin, the spiciness of the cinnamon and the saltiness of the peanut butter go very well together. Try it!

Enjoy!

Print

Pumpkin Pancakes

Servings 9 pancakes

Author Nicole

Ingredients

• 250 g pumpkin puree
• 1 egg
• 250 ml coconut milk (carton, not a can)*
• 1 tbsp coconut blossom sugar
• 1 tsp baking powder (GF if needed)
• 150 g buckwheat flour**
• 1/2 tsp salt
• 1 tsp cinnamon***

Instructions

1. Put the pumpkin puree and the egg into a large bowl. Whisk well.

2. Add the coconut milk and mix well.

3. Then add the sugar, baking powder, flour, salt and cinnamon.

4. Mix well, using a whisk.

5. Let rest for 10 minutes.

6. Heat up a little bit of butter or oil in a frying pan and pour in the desired amount of batter. I use an ice cream scoop to portion the batter.

7. Bake on medium heat until the bottom is done and bubbles are formed on the top and they burst open. Then flip the pancakes.

8. Enjoy with your favorite toppings.

Recipe Notes

*Can be swapped for any other type of milk.

**Other flours (AP, whole wheat, spelt, GF blend) work fine as well.

***Try pumpkin spice or add a bit of nutmeg.