Pancakes with Pumpkin and Quinoa Flour

Golden fall sunshine on a plate

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.

IMG_4253

28 comments
  1. Mmmm, that looks delectable. I love pancakes. I will save this recipe to my favorites file and try it out. Thank you.

    You wrote:

    “[…a neighbour dropped off a few wheelbarrows full of pumpkins, and I realised that I would never be able to say, as she did: 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.

    LOL — reading that and the part about the seeds reminded me of this video — http://youtu.be/4ikH9ZRcF2Q — 😉

    • afracooking said:

      I have no idea what it is about pancakes, but I can hardly imagine a weekend at home without them. And this recipe ticks all the boxed: easy, healthy and most importantly: tasty! If you do get around to trying them, let me know how they turned out and what topping you used ….

  2. These looks fantastic!!😉 Know I really understand that you are a pancake lover! I wrote you earlier that I tried the oat pancakes this morning – they were fantastic!😉 hugs, Sylvia

    • afracooking said:

      Yes, you are quite right: I am mad about pancakes🙂 I cannot imagine a weekend at home without them🙂 You know when I started my blog it was really mainly to keep a food diary for myself and to make my recipes available to my family and friends (who I was otherwise always mailing stuff) it is totally increadible to me that someone I have never met in peson should actually cook something I shared – awesome!!!

      • Hihi…I can feel you!! I also love pancakea on the weekend! Can’t wait to have some again soon. the great thing is that I have discovered all these healthy alternatives now so it’s
        actually good for me to eat them!😉 thanks for all the fabulous recipes and ideas – and of course I would want to cook your recipes! I am glad you decided to make your recipe diary a public one so more people can discover it!😉

    • afracooking said:

      You must make these! They are so fabulous! (Or you come and visit soon and I will cook you a batch ;-> )

    • afracooking said:

      Thank you so much!

  3. Oh my gosh these look perfect! Pumpkin pancakes sound amazing right now. They’re such a bright yellow colour! Yum🙂

    • afracooking said:

      They really are such a vibrant colour they make you foget all about the grey and dismal weather outside!

  4. I am so glad the pumpkin purée worked out for you! I need to make some more to freeze before the fall is over!

    • afracooking said:

      I am not sure how I ever managed to survive without pumkin puree in my freezer😉 from now on I will be stocking up every year. Thank you so much for the inspiration!

  5. I am so glad the pumpkin purée worked out for you! A good reminder that I need to make some more to freeze before the fall is over.

    • afracooking said:

      This is the first time ever I baked more than one pumpkin at a time – what a discovery!! 🙂

  6. This looks lovely and so autumnal:) Perfect for a family breakfast in bed!

    • afracooking said:

      Oh these would be perfect for a slow day starting with a lazy breakfast in bed!

  7. Such a generous friend! How amazing and (bonus,) you got to haul some of the goods home too! Love using veg in baking and the pancakes look so festive too!

  8. When in the city we have to make do. No wheelbarrows of pumpkins for us. I love the color of those pancakes. Happy Thanksgiving!

    • afracooking said:

      So true! Happy Thanksgiving to you as well!

  9. Sophie33 said:

    Invalshoek make my own home-made roasted pumpkin puree. I also love quinoa flour. Yum Yum Yum. ☺️ 🎃🎃🎃

    • afracooking said:

      Het is ontzettend makkelijk om zelf te maken – en zoooo lekker🙂

      • Sophie33 said:

        OOOh jaaaaa., 👻

  10. Never had used pumpkin in pancakes. Looks good. I was checking some of your recipes under bread.and find that pesto swirl rolls very interesting. Will try.

    • afracooking said:

      I actually made these pancakes again this morning! They are so wonderfully light and have such a unique flavour I cannot get enough of them.

  11. Hema said:

    Healthy and delicious pancakes..

  12. Thanks for letting me camp out in your blog for a little while today. I had a great time and tried to leave my campsite as good as when I arrived. I’ll be back!

    • afracooking said:

      Thank you for stopping by on your travels. Looking foward to seeing you drop by again.

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