We had some leftover bakes pumpkin and one thing I really can’t stand is throwing away waste. So I thought myself, why not make something of it before it expires? I was about to make pancakes anyways, normally I use banana or grated apples, but I thought it’s the perfect way to use the leftover pumpkin.
This recipe is vegetarian, but no worries, if you don’t consume eggs there’s a perfect way to replace them with flex eggs!
This means you can replace one egg with 1 tablespoon of flex meal and 2 tablespoon of water mixture.
Ingredients:
2 cups of gluten free flour mix
3 ts baking powder
1 ts salt
1 -1/2 ts ground cinnamon
1 -1/2 ts ground ginger
1/2 ts ground nutmeg
1/4 cup cane sugar
1/4 cup caster sugar
1 ts vanilla extract
1 cup pumpkin puree
2 large eggs (or 2 flex eggs)
4 tbs melted margarin
1-1/2 cup nut milk
In a mixing bowl whisk together the flour, salt, baking powder and spices. In a smaller bowl mix the sugars, vanilla, eggs and margarin with the pumpkin puree and nut milk. Add the mixture to the dry ingredients and combine well. The dough has to be a little sticky. Set aside to rest for 5 minutes.
Meanwhile heat up a pan. I like to use a non-sticky pan so I can avoid oil, but if you need to use oil I recommend oil spray.
Use a ladle to measure the portions. If you want smaller pancakes 3/4 filled ladle is enough for one pancake. Transfer the mixture to the pan and fry them for about 5 minutes on both sides over medium heat, until each side is golden brown.
Serve it on it’s own, with vegan whip cream or maple syrup.
