Pumpkin Pancakes
A fluffy gluten-free pumpkin pancake suitable for baby led weaning, toddlers kids and adults too!
Servings: 12 pancakes
Calories: 85kcal
Ingredients
- oil, butter or margarine for greasing your pan
Dry Ingredients
- 1 cup Buckwheat flour 150 grams
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup cubed cooked pumpkin or butternut squash 150 grams
- 1 cup cottage cheese 250 grams
- ½ cup milk
- 2 large eggs
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
Instructions
- Place all the dry ingredients; buckwheat flour, baking soda, and spices into a mixing bowl, whisk with a fork or whisk until well combined.
- In a blender combine the wet ingredients; cooked pumpkin, maple syrup, cottage cheese, vinegar, and vanilla extract, whizz until smooth. (you can also do this with a masher and then a whisk in a mixing bowl)
- Add the wet ingredient to the dry, combine with a wooden spoon until you have a smooth pumpkin pancake batter.
- Heat a heavy based frypan on a medium to low heat
- Lightly grease
- Drop spoonfuls of the mixture into the pan
- Wait for bubbles to appear on the surface and then flip
- Cook until golden on both sides
Video
Notes
- Cook low and slow. These pancakes have a tendency to catch/caramelise on the outside if you have your pan temperature set too hot.
- Resist the urge to flip the pancakes too early. Leave them to cook long and slow on one side for at least five minutes before flipping. The pancakes will not need as long to cook on the second side.
- I use leftover roast pumpkin to make this recipe.
- If you have leftover pumpkin or butternut puree it works very well in this recipe, you will need around ½ a cup to ¾ of a cup.
- Try making pumpkin waffles! This pumpkin pancake batter also works well as a waffle.
- Make small pancakes by dropping tablespoon full of the mix onto your greased skillet.
- Use maple syrup not honey as the sweetener if these pancakes are to be served to children under one year of age.
- Serve with yogurt for dipping and soft fruits for colour.
- Buckwheat flour: I use gluten-free buckwheat flour for this recipe as I have a child with coeliac disease. This recipe also works with oat flour and plain flour.
- Spices: I use a combination of cinnamon, nutmeg and ginger as these are traditional pumpkin spice flavours, however the recipe works just as well with just one of those spices.cinnamon
- Cooked pumpkin: This recipe will also work with cooked butternut squash and sweet potato/k?mara.
- Cottage cheese: I love using cottage cheese in my recipe as it is economical and a rich source of protein This recipe will also work with plain or greek yogurt.
- Maple syrup: This can be substituted for honey
- Vinegar: The vinegar helps activate the baking soda, any vinegar is fine to use, white, balsamic or red wine vinegar all work fine.
Nutrition
Serving: 1pancake | Calories: 85kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 118mg | Potassium: 156mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1415IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg