Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These pancakes have been described as ‘heavenly’… fluffy, sweet and moist… thick American-style… what better way to enjoy your left over pumpkin 🙂

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Preparation time

Cook time

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

  1. Pre-heat the oven to 180˚C/350˚F/Gas Mark 4-5.
  2. 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.
  3. Cook for 40 minutes to 1 hour, turning once.
  4. 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

  1. Mix together in a large mixing bowl and set aside.

Wet ingredients

  1. 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

  1. To make small pancakes use a mini frying pan or medium-sized for larger ones.
  2. Heat a little oil in the frying pan then pour in the batter, making sure it covers the surface.
  3. Cook on both sides for a couple of minutes on each side until golden.

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