Instructions
1/2 Pumpkin (approx)
1 pinch Tumeric
1 3/4 cups Rice milk or almond milk
1/4 cup Maple sugar
2 large eggs
1 1/2 Quinoa flour
2 tsp gluten-free baking powder
1/2 tsp Ground cinnamon
1/2 tsp Ground ginger
1/2 tsp Flaky sea salt
2 Tbsp Coconut oil
To Serve
3 Tbsp Maple syrup
1/2 cup Pecans
3 Tbsp Yoghurt
Directions
- Remove the skin from the pumpkin and chop it roughly. Put it in a large saucepan with water to cover. Add the turmeric and cook until soft.
- Drain the pumpkin. Measure out enough for 1 cup. Mash using an electric mixer.
- Add the rice or almond milk, maple syrup and eggs. Beat on medium speed until smooth.
- Whisk together the quinoa flour, baking powder, cinnamon, ginger and salt.
- Make a well in the centre and gradually pour it in to the pumpkin and milk mixture. Mix the ingredients by hand with a wooden spoon or with the mixer on low speed, just until everything is evenly blended.
- Grease a skillet or frying pan with a tablespoon of the coconut oil over medium heat. Pour ¼-cup portions of the batter into the skillet, 2 at a time. Flip them over when bubbles begin to rise to the surface of the pancake and the underside is golden brown.
- Cook for 20 to 30 seconds on the second side, or until the centre springs back when pressed. Continue in this manner until all the batter has been used.
- Serve a stack of pancakes for each person. Put a portion of the pecans in the centre of the top pancake and spoon some of the maple syrup over them.
Serve with a dollop of coconut yoghurt.
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