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Pumpkin pancakes recipe Recipe

Name: Pumpkin pancakes recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 300g pumpkin; 250ml apple juice; 125g plain flour; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1 tsp cinnamon; 2 eggs, yolks and white separated; 1 tbsp agave syrup; 250ml coconut milk; 200ml water; 1 tbsp olive oil

netmums.com

Pumpkin pancakes recipe. Fancy a change from regular pancakes? Try these fluffy hotcakes made with pumpkin, coconut and cinnamon. A great way to use up leftover flesh from the Halloween pumpkin.

Ingredients

300g pumpkin

250ml apple juice

125g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp cinnamon

2 eggs, yolks and white separated

1 tbsp agave syrup

250ml coconut milk

200ml water

1 tbsp olive oil

Method

Dice the pumpkin into small pieces. Cook these in the apple juice in a saucepan over a medium heat. Then, drain the juice and mash up the pumpkin until it is smooth.

Sift flour, baking powder, bicarb and cinnamon into a large mixing bowl and make a hole in the centre. Pour in the egg yolks and the agave syrup. Finally, add the coconut milk and 200ml water and stir the mixture with a whisk or mixer into a thick and smooth batter.

Beat the egg whites until stiff. Place 6tbsp of the pumpkin mash into a separate bowl, then fold the egg whites in gently with a metal spoon, trying not to knock any air out of the mixture. Fold this mixture into the pancake batter.

Heat up the olive oil in a non-stick frying pan. Pour a small ladle full of batter into the pan and tilt the pan to spread the batter out evenly. Bake the pancakes until golden brown, remove from the pan and keep warm until use. Repeat until all the batter is used up. Serve the pumpkin pancakes with additional agave syrup, apple pieces or some pumpkin puree.

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