Pumpkin Pancakes!

Pumpkin Pancakes

Yes, here is another pumpkin recipe, because, well, why not? Pumpkin is really such a versatile ingredient and it is often wasted! I created these delicious pumpkin pancakes as I was looking for a low fat way to get rid of my hunger! These do not disappoint! They are very tasty and easily customisable. You can use up all your pumpkin bits and have a great nutritious and tasty breakfast, brunch or lunch! 🎃

Pumpkin Facts!

Did you know in the UK a STAGGERING 12.8 million pumpkins are WASTED at Halloween each year!? However, as the whole pumpkin, (minus the stalk) can be eaten, there is no need for this wastage! Have a look at these pumpkin recipes for some great ideas!

If you go to a supermarket for example, you can often pick up a ‘carving pumpkin’ for decorating at Halloween. However, more than half (59%) of people in the UK did not know that these pumpkins are still edible! All those insides, the seeds, the flesh, even the skin, they can ALL be eaten!

The Pumpkin Pancake Recipe

Firstly, these are savoury pancakes. If you really want sweet pancakes you can swap the spices for nutmeg and add a bit of sugar. Secondly, the star ingredient, yes, you guessed it, is pumpkin! You can use any pumpkin or squash that you have, you just need to grate it raw! The other main ingredient is gram flour (a.k.a. chickpea or besan flour). The spices are cumin, coriander and garlic, with black pepper and salt to taste. Check out the recipe!

Print

Pumpkin Pancakes

Savoury pumpkin pancakes to help you use up that pumpkin!

Course: Breakfast, brunch, lunch

Keyword: pancakes, pumpkin

Created by:: Laurena @LifeDietHealth

Gather

• 50 g gram flour
• 100 ml cold water
• 100 g pumpkin/squash grated raw (butternut squash works well too)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon garlic granules
• 1/4 teaspoon black pepper
• salt to taste

Prepare

1. In a large jug or bowl, mix the gram flour with the water until you have a smooth paste. Ensure there are no lumps whatsoever (not even tiny ones)!

2. Mix the pumpkin in and thoroughly coat in the batter.

3. Sprinkle the spices over, then season with salt and pepper.

4. Heat a non-stick pan, lightly spritz with oil, then drop spoonfuls of the mix into the pan. Using the back of the spoon, gently press the pumpkin mixture until you have a flat round pancake.

5. Allow to cook for a couple of minutes, before flipping over and cooking on the other side for slightly less time. Remember, that the overall cooking time will shorten with each batch you cook as the pan gets hotter!

6. Remove the cooked pancakes from the pan and place on a baking tray in the oven (low heat) to keep warm whilst you use the remaining batter.

7. Serve with your favourite white or cheese sauce with a salad on the side.

8. Enjoy!

What do I need?

You can (as with most of my recipes), make these as easy or complicated as you wish! Certainly, just use the pumpkin, or try adding other vegetables in too. For instance, carrot works, or thinly sliced onion, or even courgette or pepper. In addition, changing the herbs tailors these to your tastes: make them spicier by adding red chilli flakes, or make them Italian style with the use of rosemary, oregano and basil. If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

How to serve your pancakes

Serve these as a savoury breakfast for example, or for brunch or lunch. Actually, you could even serve these as a tasty starter or a side dish too! I then layered my pancakes with a homemade vegan cheese sauce and served them with a side salad (including a few matchsticks of raw pumpkin)! I think these would be great with any ‘white’ sauce, or cheese, or even a tomato based sauce. Ideally eat these hot and fresh from the pan (or oven).

Storage

Lastly, if for some reason you have leftovers, these can be stored covered in the fridge for up to five days. The pancakes can be frozen for up to two months, (just be sure to label and date them)! Chilled or frozen, reheat in a pan, or pop them in the toaster to reheat.

Sharing

I love seeing your creations and interpretations of my recipes! Certainly feel free to share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.

So, I’m taking these pumpkin pancakes over to Angie at Fiesta Friday. Come over and join the fun, I’m sure there will be loads of pumpkin themed posts this week!

Finally, please leave me a comment below and let me know what you’d serve your savoury pancakes with? For instance, maybe you think these should be served with maple syrup?

Hear from you soon!

Laurena x