Spooky season can be delicious too! Use any leftover pumpkins to make our scarily good pumpkin pancakes. Taste them if you dare!
- 120 g whole wheat flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- 250 g milk
- 2 egg
- 100 g pumpkin purée*
- 1 tbsp maple syrup
- 1 tbsp rapeseed oil
01. *First make the pumpkin purée or use the canned one. Cut a small pumpkin in half and scoop out the seeds and fibrous strings using an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.
02. Whisk flour, baking powder, baking soda, spices and salt in a bowl.
03. In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.
04. Fold mixture into dry ingredients.
05. Heat a lightly oiled griddle or frying pan over medium high heat.
06. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with maple syrup.