Fluffy Pumpkin Pancakes
These pumpkin pancakes have been described as ‘heavenly’… fluffy, sweet and moist… thick American-style… the perfect way to start a Halloween morning, or at any time of year for that matter!
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Meal
- vegan-desserts
- breakfasts
Servings
04-Aug
Ingredients
Pumpkin purée
- 1 large pumpkin
- Vegetable oil
- Pinch of salt
Dry ingredients
- 100g sugar
- 250g self-raising flour
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½-1 tsp cinnamon
- ½ tsp salt
Wet ingredients
- 1 tsp vanilla bean paste or extract
- 2 tbsp rapeseed oil
- 10 tbsp pumpkin puree
- 200ml soya milk
Instructions
Pumpkin purée
- Pre-heat the oven to 180˚C/350˚F/Gas Mark 4-5.
- Peel the pumpkin (using a strong vegetable peeler), cut into slices (around 1 inch thick), lightly coat in oil, sprinkle with salt and place in the oven.
- Cook for 40 minutes to 1 hour, turning once.
- Blend in a high powered blender until smooth. It is also possible to do this with a stick blender but it will take longer.
Dry ingredients
- Mix together in a large mixing bowl and set aside.
Wet ingredients
- Mix everything together in a large jug and then add the mix to the dry ingredients. Add a little more soya milk if the mixture is too thick. The consistency needs to be thick but slightly pourable.
Cooking
- To make small pancakes use a mini frying pan or medium-sized for larger ones.
- Heat a little oil in the frying pan then pour in the batter, making sure it covers the surface.
- Cook on both sides for a couple of minutes on each side until golden.
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