Pumpkin Pancakes Recipe
Because it is the month of Halloween, we thought these delicious Pumpkin Pancakes would be perfect to make! They are super quick and easy to prepare and we are certain the entire family will love them.
- 180g pumpkin, cut into pieces (approx. 2 cm)
- 190g filtered water
- 180g GF rolled oats
- 1 tsp natural vanilla extract
- 80g pure maple syrup, plus extra to serve
- 1 pinch salt
- 1 tsp gluten-free baking powder
- extra virgin olive oil of choice, for frying
Place pumpkin and 40 g of the water into mixing bowl and cook 10 min/100°C/speed 1 or until completely cooked and smooth.
Transfer into a bowl and set aside to cool. Clean and dry mixing bowl.
Place oats into mixing bowl and mill 20 sec/speed 9.
Add vanilla, syrup, salt, baking powder, reserved cooled pumpkin and remaining 150 g water, then mix 15 sec/speed 6.
Place a large non-stick frying pan over medium-high heat and add a little oil. Working in batches, place 2 tablespoonfuls of mixture into a pan and cook for approx. 2-3 minutes on each side, until golden brown and cooked (makes 8 pancakes in total). Transfer onto a plate or into a thermal serving bowl and cover to keep warm. Serve pancakes with syrup.
Recipe from Cookidoo (Thermomix)