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!
(hardly altered from the blog ‘My Natural Family‘)
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
- Whisk the eggs lightly.
- Add pumpkin, yoghurt and stir to combine.
- Stir in the flour, baking powder, cinnamon and salt.
- Wipe you pan lightly with oil.
- Fry little pancakes, flipping them when bubbles appear and the edges turn golden.
- 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
- Heat the oven to 180C.
- 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.)
- Cut the pumpkins in half.
- 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)
- Line a baking tray with parchment paper.
- Rub the inside of the pumpkin with a little oil.
- Place the pumpkin cut side down on the paper.
- Roast in the oven for about 40-60 minutes until the flesh is soft.
- Allow the pumpkins to cool so you can handle them.
- Spoon the flesh into a blender.
- Puree the pumpkin.
- The puree can be stored in the fridge for a couple of days of can be portioned and frozen.