Pumpkin pancakes
Tender pumpkin pancakes to savour autumn!
Servings: 12
Ingredients
Dry ingredients
- 1 ½ t. (375 ml) quick-cooking rolled oats
- 1 t.(250 ml) whole grain flour
- ½ t.(125 ml) dried dates cut into cubes
- ¼ t. (60 ml) walnuts coarsely chopped
- ¼ t. (60 ml) pumpkin seeds
- 2 tbsp (30 ml) ground flaxseed
- 1 tbsp (15 ml) cinnamon
- ½ tsp (2.5 ml) baking powder
- ½ tsp (2.5 ml) baking soda
- ½ tsp (2.5 ml) nutmeg
- ½ tsp (2.5 ml) ground ginger
Wet ingredients
- 2 eggs
- 1 t.(250 ml) pumpkin puree
- ¼ t. (60 ml) unsweetened, enriched almond drink
- ¼ t. (60 ml) vegetable oil
- 1 tsp (5 ml) vanilla extract
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, mix all dry ingredients together. Set aside for later use.
- In a separate bowl, whisk together all wet ingredients.
- Pour the wet mixture over the dry ingredients and stir gently with a wooden spoon, just to moisten the mixture.
- Use an ice-cream scoop to form 12 patties, about 60 ml each. Bake for 15 minutes or until lightly browned.
- These patties keep for up to a week in the fridge and freeze well.
Notes
*To make homemade pumpkin puree:
1. Preheat oven to 350°F.
2. Cut the pumpkin in half and scoop out the interior (filaments and seeds).
3. Place the pumpkin on an ovenproof baking sheet.
4. Bake for approx. 60 minutes or until the flesh is tender (a knife can easily be inserted inside).
Recipe by the Épithélia team,