This weekend we are carving pumpkins with our Teens at the Green Hub Garden. We thought you’d love this wonderful seasonal recipe from one of our resident nutritional therapists, Monique Parker.
Halloween and pumpkins go hand in hand. These orange orbs are everywhere at this time of year, but if you’ve only ever carved, rather than tasted them, you’re in for a treat!
Perfect for day or Halloween night, our Petrifying Pumpkin Pancakes hit the spot. They’re also a great way to use up Jack-o’-lantern leftovers so nothing goes to waste. There are plenty of recipes online showing you how to make pumpkin purée – it’s super easy – or alternatively, tinned purée will work just as well.
Happy Halloween!
INGREDIENTS for 6 medium pancakes
- 125 grams whole wheat flour
- 3 teaspoons baking powder
- ½-1 teaspoon cinnamon (for stronger pumpkin “spice” flavour, use 1 teaspoon)
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 250ml milk of choice (can be normal milk, oat milk, almond milk etc.)
- 75 grams pumpkin purée
- 1 egg
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
METHOD
- Put the flour, baking powder, cinnamon, nutmeg, and salt in a bowl and mix together.
- In another bowl, mix the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter. Use a whisk to make sure it is all nicely blended.
- Add the wet ingredients to the dry ingredients and mix well (you don’t want any lumps)
- Heat a lightly oiled frying pan on medium-low heat. Once the pan is hot enough, you’re ready to start cooking your pancakes.
- Using a soup ladle, scoop the batter onto the warm frying pan. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. Flip the pancakes when the edges look cooked and cook for a further 1 to 2 minutes, or until lightly golden brown.
- Repeat, adding a little oil to the pan when needed.
- Serve the pancakes with some coconut or thick Greek yoghurt and some blueberries, or some stewed apple. Enjoy!
