Ingredients Serves 4
- 7 oz/200 g pumpkin
- 1 1/3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1 pinch of nutmeg
- 1 1/3 cup soy milk
For this recipe we will need 3 tablespoons of pumpkin puree. You can use canned pumpkin from the store, but I usually make it by myself. This recipe is perfect for using leftovers.
To make pumpkin puree by yourself, peel and scoop out pumpkin seeds, cut the flesh into cubes.
Place the chopped pumpkin into a pan, cover with water, bring to a boil and cook over low heat for 15-20 minutes, or until tender. Drain.
Using your blender, process pumpkin until perfectly smooth and creamy.
In a mixing bowl combine 1 1/3 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon and 1/2 teaspoon of ginger powder. Add a pinch of nutmeg, and mix everything well.
In a separate bowl combine 1 1/3 cup of non-dairy milk of your choice (soy, almond or rice) with 3 tablespoons of pumpkin puree, mix up well until everything is incorporated.
Pour wet part into the bowl with dry ingredients, stir carefully and slowly without stressing the batter. Don't overmix.
Heat up non-stick frying pan over medium-low heat. If necessary spread a little oil over the bottom of the pan. Use a small ladle, drop some pancake batter onto the hot pan, leaving space between pancakes.
Let them cook for about a minute or two until you see the bubbles on the surface of the pancakes. Flip them over. Cook for 1.5 minutes on the other side.
Stack the pancakes and serve with any toppings, fruits, jam or syrup of your choice. Be aware that these pancakes are not sweet at all.
This recipe makes about 12 pancakes.