Here we have it: Pumpkin Pancakes Recipe!
It already smells like winter, cold, and we start to feel the need to eat more flavourful intense meals. And well, since the pumpkin is a seasonal fruit, why not enjoy the good things of the season?
I am a big pancakes fan and I am always trying to figure out new recipes, different ones that make me feel good. During summer I prefer fresher and lighter flavors, such as pancakes with wild berries and some lime zest. Yummy, just thinking about it makes me want to go back to summer.
On the other hand, during the winter I like to go for stronger and in some ways heavier and more intense flavors. Flavors that ask for a good latte, American coffee, or a pipping hot tea in front of the TV or while reading a book. Like this, the winter cold even sounds good … but the truth is that I’m not the biggest fan of it!
Is there anything better than daydreaming? That’s exactly what I’m doing right now. ahah
Well, back to the pumpkins… I especially like these pancakes with cinnamon, the combination of cinnamon and pumpkin is perfect and really makes all the difference!
You can adapt the recipe to your liking using different types of flour: oats, wheat, spelt, or whatever you like best!
And yes, you can use coconut sugar, agave jelly, maple syrup, or your favorite sugar/sweetener.
Did I mention that my favorite thing about my recipes is that they are super simple and adaptable? That’s right, you can easily replace ingredients without compromising the final result of the recipe and you can always use the foods you like the most.
And this Pumpkin Pancakes Recipe is no exception, it’s easy, fast, and versatile. What more do you want?
And without further ado, let’s check the step-by-step of today’s recipe?
PUMPKIN PANCAKES RECIPE:
- 1 cup roasted pumpkin
- 2 cups rice flour
- 1 cup oatmeal plant-based drink Joya
- 2 eggs
- 1 cup brown sugar
- 2 tsp coconut oil
- 1 cup dry yeast
- 1 cup baking soda
- 1 pinch of cinnamon
- 1 pinch of salt
- 10 hazelnuts
- Coconut Jelly Origens Bio to taste
- Start by wrapping the pumpkin in aluminum foil and place it in a preheated oven at 200º for approximately 40 min or until the pumpkin is soft.
- Remove the pumpkin from the oven and let it cool.
- Once cool, puree it and place it in a bowl.
- Add the eggs, salt, and brown sugar and beat them well using a fork or a blender.
- Add the rice flour and mix well.
- Slowly pour in the milk and mix so that no lumps remain in the dough.
- Add the coconut oil and mix well. If the coconut oil is solid, heat it slightly in the microwave to soften it. This way it is easier to incorporate.
- Add the cinnamon, baking powder, and baking soda and mix them well into the previous mixture, ensuring they are evenly spread.
- In a hot frying pan (preferably non-stick), pour the batter into a circle (the normal shape of a pancake).
- Let them cook for about 2 minutes on each side and repeat the process until you run out of batter.
- Place the pancakes on a plate, forming a tower of pumpkin pancakes.
- Drizzle them with coconut jelly.
- Add the hazelnuts and a pinch of cinnamon if you like, to give it a stronger flavor.
Suggestion: Place fruits (such as red apples) or nuts (pecans for example) you like on top.
You can add some chocolate shavings or shredded coconut if it’s one of those days on which you need something yummier.
A great suggestion is to sprinkle the pancakes with orange juice.
To accompany the pancakes, make a latte with cinnamon on top or a mega americano coffee with cardamom. You’ll be delighted with this combination! Besides, you’ll feel cozy and ready to fight the cold weather that’s coming!