Spiced Pumpkin Pancakes with Grilled Banana and Candied Pecans
I love pumpkin - it's one of my favourite foods. This naturally sweet vegetable lends wonderfully to the texture and spices in this dish, and it was one of those fabulous recipes that turned out perfectly from the very first stage of recipe testing - this is definitely one to impress anyone you cook for. I created this dish for Halloween as a nourishing alternative to the not-so-nourishing foods we tend to eat on Halloween (read: candy!)
Make time: 15 mins
Cook time: 10 mins
Equipment required: non-stick pan, blender
1/3 cup + 2 tbsp oat flour
1/3 cup buckwheat flour
2 tbsp arrowroot powder
2/3 cup almond milk
1/2 cup pumpkin puree (steam raw pumpkin chopped into small chunks then mash well with a little water)
2 tsp vanilla extract
1 tsp baking powder
2 tbsp coconut sugar
1 tsp turmeric
2 tsp pumpkin pie spice (I make my own - try doubling this one)
Pinch Himalayan salt
Coconut oil, to fry
Maple Grilled Banana
2 ripe bananas
1 tbsp maple syrup
1/4 cup chopped pecans
2 tbsp maple syrup
To Serve (optional)
The How To
To start - heat the grill in your oven to medium heat and prepare the bananas by peeling them and slicing them in half lengthways. Place them on a baking tray and drizzle over the maple syrup. Set aside while you prepare the batter.
To make the pancake batter, simply add all ingredients into a blender (except coconut oil!) and blend until smooth. Heat a little coconut oil in a good non-stick pan over low-medium heat. While the pan is heating up, dry toast the pecans in a small pan over low heat for a few minutes, then turn off the heat and stir through the maple syrup.
Place the bananas in the oven and keep a close eye on them while you cook the pancakes. Make sure you don't burn them - it's very easy to do!
For each pancake, measure out 150-200mL of batter and transfer to the pan. Use the back of a spoon to push the batter out into a circle if your pancake is looking a bit misshapen! Flip once the edges have dried out and bubbles have appeared on the surface. Cook for a further 1-2 minutes and repeat with the remaining batter.
To serve, place two pancakes on a plate and top with the grilled bananas, pecans, a drizzle of maple syrup and your desired toppings.
Use dry measuring cups to measure out your batter for perfectly uniform pancakes. I use these ones, but anything similar will do the trick.
Make sure you cook the pancakes in a really good non-stick pan for easy cooking. If you don't have a non-stick pan, just oil your pan really well before cooking each pancake - and think about investing! I use a Tefal Jamie Oliver non-stick pan and it's fabulous. Remember to use wooden/plastic utensils only with your non-stick pan - metal will scratch off the coating.
Pumpkin is a low GI vegetable incredibly rich in carotenoids, with just one serving containing >200% of your recommended daily intake!
Pssst! If you liked this recipe, you can save it to Pinterest, share it on Facebook or drop me a comment. I'd love to see your recreations of these amazing pancakes - tag me on instagram @recoveringraw and hashtag with #recoveringraw. Happy Halloween!
** This post is kindly sponsored by Bellabeat **