With Pancake Tuesday coming upon us in the next few days why not ditch the traditional breakfast pancakes for a much healthier and delicious alternative! These are wholesome and golden, rich and flavoursome yet light and spongy. Utterly utterly delicious you will go back for seconds… and thirds! Mmm I can’t wait to make them again!
If you’re gluten intolerant then make sure the buckwheat flour is definitely gluten-free. Buckwheat flour by it’s nature is gluten-free but in its processing it can become contaminated with gluten. This is the brand I use….
This is so easy you’ll be able to do it in your sleep. The first thing you do is cook your pumpkin by cutting into cubes and simmering for 20-25 minutes until soft. Drain and mash with the spices. You can use any member of the squash family….
Then pop everything into your food processor and whizz until smooth…. pumpkin, buckwheat flour, oats, eggs, baking powder, honey, coconut oil, coconut milk and freshly ground turmeric, cinnamon and nutmeg. If you would like a lighter pancake then use half buckwheat flour and half gluten free flour. And if you’re not gluten intolerant then you could use all purpose flour.Place these in a jug or batter dispenser… well that’s what I call it! It’s one of the handiest things I’ve ever bought as I thought it was one of these gimmicky things. It’s brilliant for any messy batter from cupcakes to pancakes as you can control the amount dropped onto the pan without making a mess. And here it is complete with batter ….
Heat up your pan and add some coconut oil to melt. Drop an amount 3/4 the size of the pan and swirl to fill the size of the pan. If you want small neat pancakes then I suggest you buy a mini pan, if not then your normal frying will be fine and you can control what size you want. You know the first side is cooked when the facing side begins to look spongy. Like this….
Then flip it over and cook for a further 2 minutes or until golden. You don’t want it to be over done.
Meanwhile warm your strawberries in a pan with a sprinkling of cinnamon for 1 to 2 minutes.
Serve your pancake on a plate topped with strawberries…..
and drizzled with warm maple syrup. YUMMY!!!
- 300g gluten-free buckwheat flour
- 220g oats
- 3 eggs
- 1 teasp baking powder
- 150g mashed pumpkin
- 1 teasp ground cinnamon
- 1 teasp freshly grated or ground turmeric
- 1/2 teasp ground nutmeg
- 1 tbsp honey
- 2 tbsp coconut oil
- 400ml coconut milk
- Begin by cutting your pumpkin into cubes and simmering in 200ml of water for 20 minutes or until soft. Mash with the spices.
- Add the dry ingredients to your food processor and then add the rest of the ingredients to the flour mixture. Pulse and add an extra sprinkling of cinnamon and pulse again.
- Leave to sit for 10 mins and adjust by adding more milk if it is too thick. It should be thick as this allows for the sponginess.
- Cook on the pan and serve with warmed maple syrup and strawberries. Yum!
- You can use pumpkin or butternut squash in this recipe.
- For a lighter pancake add half buckwheat flour and half all purpose gluten-free flour