Return to Health Matters
Mini pumpkin pancakes recipe
These pumpkin pancakes are the perfect seasonal pudding, or if you’re feeling a bit decadent, maybe a weekend breakfast or brunch.
Whilst using a vegetable in pancakes may seem a bit unusual, pumpkin flesh lends a wonderful subtle sweet taste which combines perfectly with cinnamon to create these deliciously moist pancakes.
The recipe below serves them with Greek yoghurt and flaked almonds, but they are also wonderful served warm topped with a spoonful of raw walnut butter.
For a gluten-free version, simply use gluten free oats, or if you are avoiding dairy, top with coconut, almond or soya plain yoghurt.
- 250g pumpkin flesh, peeled and cubed
- 2 medium eggs
- 60g porridge oats
- 1 tablespoon ZyloSweet
- ½ teaspoon baking powder
- ½ teaspoon of ground cinnamon
- Pinch of sea salt
- Flavour-free coconut oil for frying
Steam the pumpkin cubes until tender, then allow to cool.
Add the pumpkin, eggs, oats, ZyloSweet, cinnamon, baking powder and salt to a blender and blend until smooth.
Heat a teaspoon of flavour free coconut oil in a frying pan over a medium heat, and once hot add 4-5 tablespoon sized blobs to the pan and cook for 2-3 minutes until almost set before turning over to cook on the second side until golden.
Turn out onto a rack and repeat until all pancakes are cooked.
To serve, add 3-4 pancakes to each plate, add some Greek yoghurt and scatter over the flaked almonds before finishing off with a sprinkle of ZyloSweet
- Calories – 270kcal
- Protein – 9.19g
- Carbohydrate - 26g
- Sugars – 3.82g
- Total fat – 12.3g
- Saturated fat – 6g
- Fibre – 2.8g