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Single-serve Savoury or Sweet Pumpkin Pancakes   

Single-serve Savoury or Sweet Pumpkin Pancakes  

I present you pancakes! These aren’t just any pancakes. They’re the kind that serve one human, are dairy free, gluten free, sugar free, fluffy, give you a serve of vegetables and solve all your problems at once. 

Okay, maybe not the last one. But they’ll come close. The versatility of pumpkin means that they lend themselves to work as a savoury option for lunch, or a sweet option for breakfast! I’ve kept them gluten free, but if that isn’t an issue for you, feel free to use plain flour. I used a mixture of buckwheat and besan (chickpea) flour.

Above all, these are lazy girl pancakes. I’m often deterred from pancake recipes when they feed 4 people. I don’t know about you, but when my pancake craving hits, there typically isn’t 3 other people around in my house to help me devour 20 pancakes. This recipe gives you the perfect amount, for any time of the day! Enjoy.

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Single-serve Savoury or Sweet Pumpkin Pancakes
Makes 2 big or 4 small pancakes

Ingredients
¼ cup roast pumpkin, roughly mashed (butternut or jap pumpkin work best)
1 egg, lightly whisked 
¼ tsp baking powder
1 1/2 tbsp GF flour (I used buckwheat and chickpea)*
pinch of salt 
oil, to fry

Method
In a small bowl, add the mashed pumpkin and egg. Mix well. 
Add the baking powder, salt and GF flour of your choice and stir to combine. 
Heat a small fry pan over medium heat with a touch of oil. Olive oil is great for savoury. Otherwise a neutral oil like rice bran for sweet, or if you like coconut – then go for it. 
Spoon mixture into the pan in desired size. Cook for 2-3 minutes or until bubbles form and the edges start to turn golden.
Flip, and cook for 2 mins 
Serve with desired toppings 

Serving suggestions:

-      Savoury: Kimchi, cashew cream & a simple green salad 
-      Savoury: Tomato, vegan feta and avocado 
-      Sweet: Banana, maple syrup and tahini 
-      Sweet: berries, coconut yoghurt and maple syrup 


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