Pancakes with Pumpkin and Quinoa Flour

Golden fall sunshine on a plate

Don’t get me wrong, I love living in the city, but I was hit with a twinge of jealousy when I was visiting a friend up north the other week and I realised that I would never be able to say, as she did: “a neighbour dropped off a few wheelbarrows full of pumpkins, do you want to take some home?”

I do not have much experience with preparing pumpkin, but that did not stop me from filling an entire shopping bag. Although it was very humbling to see that I hardly put a dent into that huge pile at the bottom of their driveway.

Back in my tiny city kitchen I roasted the pumpkins, threw them in a blender and froze the puree in small portions. I now have a freezer full of little parcels of rich golden puree I cannot wait to experiment with. The first recipe I tried (and have made a few times since) was a total hit. These pumpkin pancakes are wonderfully light and airy, gently fragrant and packed with nutritional goodness (fiber, iron, vitamin A and E and that is only from the pumpkin, the quinoa flour is one of the healthiest foods you can find).

Thank you so much, H&J for a fabulous weekend, your wonderful hospitality and these amazing pumpkins!

 

Ingredients
(hardly altered from the blog ‘My Natural Family‘)
Serves 2

3 large or 4 small eggs
110g (1/2 cup) pumpkin puree (see below for how-to)
125g (1 cup) Greek yoghurt (I use Total 0% fat)
1 tsp baking powered
60g (1/2 cup) quinoa flour
1tsp cinnamon or pumpkin pie spice
1/4 tsp salt
maple syrup or honey to serve
optional: pecan nuts

Recipe

1. Whisk the eggs lightly.
2. Add pumpkin, yoghurt and stir to combine.
3. Stir in the flour, baking powder, cinnamon and salt.
4. Wipe you pan lightly with oil.
5. Fry little pancakes, flipping them when bubbles appear and the edges turn golden.
6. Serve with a generous drizzle of maple syrup or honey and maybe a few pecan nuts..

 

Tips & Variations

The original recipe uses canned instead of fresh pumpkin.

How to roast pumpkin

1. Heat the oven to 180C.
2. Cut off the top and bottom of the pumpkinS.
   (Why would you only bake one – make as many as fit your tray and freeze the puree.)
3. Cut the pumpkins in half.
4. Spoon out the pumpkin seeds
   (these make a great snack when roaster – recipe will follow when I can restrain myself from eating them all before taking a picture)
5. Line a baking tray with parchment paper.
6. Rub the inside of the pumpkin with a little oil.
7. Place the pumpkin cut side down on the paper.
8. Roast in the oven for about 40-60 minutes until the flesh is soft.
9. Allow the pumpkins to cool so you can handle them.
10. Spoon the flesh into a blender.
11. Puree the pumpkin.
12. The puree can be stored in the fridge for a couple of days of can be portioned and frozen.

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• breakfast
• gluten free
• grains
• healthy
• pancake
• vegetarian