Uncategorized

Pumpkin Pancakes

Pumpkin Pancakes

Yes, we love everything pumpkin over here too! Not just for the wonderful warm and fuzzy Fall feels it brings but also for its amazing nutrient content!Pumpkins are full of Vitamin A (the color orange always means high Vitamin A content), antioxidants to keep the harmful effects of oxidative stress at bay, and Vitamin C and E to boost your immunity. All the good stuff we need as this “new flu season” is on us.

This recipe was on repeat for us for a loooong time! It used to be the breakfast, lunch and dinner for my then 3 year old. I made a large batch and froze it. When she was hungry I just popped it to the toaster / cast iron skillet and warmed it up. Super easy, super fast, super nutritious!

Hope you and your family will enjoy it too!

Ingredients

Ingredients:

  • 1 cup pumpkin puree
  • 1 cup and 1/4 cup nut milk
  • 2 tbsp melted coconut oil / butter
  • 1 tbsp lemon juice
  • 2 tbsp coconut nectar / maple syrup
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup cassava flour
  • 2 tbsp ground flax seeds - ground chia seeds
  • 1 tbsp coconut flour - quinoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon ground
  • 1/8 tsp ginger freshly grated
  • 1/4 tsp allspice ground

Instructions

Directions:

  1. Put squash, milk, oil, juice, coconut nectar, vanilla extract and eggs into your blender and blend it well.
  2. In a bowl combine flour, baking soda, salt and spices.
  3. Pour in wet ingredients from the blender into the flour mix, and combine - using a handheld kitchen mixer.
  4. If you let it sit, it might thicken up too much. In this case just add a bit more milk.
  5. Heat a ceramic pan or a well seasoned cast iron skillet and once hot turn stove to low and pour in pancake batter. It has to be cooked slowly (about 2 minutes on one side and 1 1/2 minutes on the other) to ensure the pancakes are cooked through.
  6. Pour (real!) maple syrup on top or a little coconut cream, slice some pears on top, sprinkle cinnamon on it and enjoy!

Recipe Notes

Makes 10 pancakes.

4 thoughts on “Pumpkin Pancakes

  1. Hi Katinka,
    Just beginning CNE and this recipe looks great. But I can’t have eggs. Since you have the flax seeds in there would I add more to substitute the eggs?

    1. Hello lovely Judy, Congrats for the decision to start the amazing CNE program!! I haven’t made it with flax yet, but with this recipe I think flax eggs sound like a feasible solution to sub out eggs. (There are a few that aren’t, like my breads). I will make it soon and report back to you! You let me know too!

    2. Hello!! I was just wondering, I am vegan as well. Did anyone happen to try this recipe with flax seed in place of egg?

      Also — for the bundles, I see you mention flax egg won’t work for your bread. Will it work on the gingerbread and cinnamon rolls?

      Thank you
      Erica

      1. Hello lovely Erica, thank you for your comment! I think the pumpkin pancakes would work with flax eggs. As for the cinnamon bread rolls, unfortunately it won’t work with flax eggs (just like the breads). The one product I found that makes it perfect consistency and keeps it vegan is the JUST egg. It is a processed product, but I know lots of vegans like it.
        I haven’t tried subbing out eggs in the gingerbread cookies blend, but there is a minimal amount needed (just 2 yolks) so I think it is doable – using flax eggs or Bob Red mills egg replacer – the latter might be better due to the psyllium husk.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating