If you’ve ever visited the US during their Fall (late September to December), you’ll know what I mean when I say they literally go berserkas with all things pumpkin pie spiced, from Starbucks lattes to scented candles, and for good reason - pumpkin pie is downright delicious, and we should be ashamed of ourselves for not sharing their enthusiasm here in Australia in our Autumn.
I haven't yet (successfully) made a vegan pumpkin pie myself, but it’s definitely on my to-do list. I attempted to make one once, but pulled it out of the oven when it was cooked and put the (very hot) glass pie dish straight onto my (very cold) bench top, and it promptly exploded all over my kitchen, sending shards of glass (with delicious pie attached) to all corners of my kitchen and beyond. #bakingfail.
Anyway, such is my love of pumpkin that I have perennially pumpkin-hued palms from overdosing on the beta-carotene they contain (sexy, I know, yet thankfully harmless), so it was really only a matter of time before I worked pumpkin into my standard banana pancake recipe. Adding vegetables to dishes that shouldn't contain vegetables is one of my specialities, actually, so if you've got a fussy child, please send them my way and I'll have them eating their recommending servings of veg in no time. I think it's a dietitian thing, but it could also be a vegan thing. Who knows!
I did intend on posting this recipe at the beginning of our Autumn (which would have made a lot more sense), but going back to Uni this year has meant I’ve had a lot less time to keep up with blogging and social media (read: I was a stressed out maniac from March-June and barely had time to keep up with basic standards of personal hygiene (my uni mates will attest to this)) so for that I apologise. Luckily we have access to pumpkin year-round in Australia and you can make this recipe any time you like. From a nutritional perspective, these pancakes are packed with the aforementioned beta-carotene (an antioxidant which is converted to vitamin A in the body), dietary fibre, and deliciousness, and I hope you enjoy them as much as I do.
Makes 2 serves, or 6 medium-sized (20cm) pancakes
You will need:
- A blender or food processor
- A large mixing bowl
- A large frying pan and spatula
- Optional: a little coconut oil for frying if your non-stick frying pan isn’t great at doing its job. I use a tiny amount - perhaps 1/4 tsp - on the pan before each pancake
Wet Mix Ingredients:
- 1 cup (250g) mashed cooked pumpkin (you can steam it in chunks or microwave until soft, then mash with a potato masher)
- 1 1/2 cups plant-based milk (I used soy milk)
- 1x small (100g) ripe banana
- 1 tbsp freshly-squeezed lemon juice or 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Dry Mix Ingredients:
- 1 cup whole grain flour (I used whole grain, stoneground spelt. If you’re gluten-free I recommend a 50:50 mix of buckwheat and brown rice flour)
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger (you can add a full teaspoon if you love ginger)
- 1/4 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- Pumpkin seeds (also known as pepitas), to keep with the pumpkin theme, cinnamon sugar and lemon juice (as pictured)
- Fresh lemon juice and coconut sugar
- Maple syrup
- Fresh berries
- Place all the ingredients for the wet mix in a blender or food processor and process until combined.
- In a large mixing bowl, combine all the ingredients for the dry mix using a whisk or wooden spoon.
- Pour the wet mix into the dry mix and stir with a wooden spoon until combined. The consistency should be on the thinner side (so it pours easily into the frying pan), so if it's a little dry feel free to add a little extra milk to thin it down. It tends to thicken on standing so you may have to do this while you're cooking the pancakes anyway.
- Heat a large non-stick frying pan over medium-high heat and add a little coconut oil if need be. When the pan is hot, pour 1/2 cup batter into the centre of the pan and cook for 2 minutes or until small bubbles appear in the surface of the pancake, which means you're ready to flip. Be patient - 2 minutes is quite a long time! Continue cooking on the other side for a further minute or two until the pancake is cooked through. Place on a plate and cover with a tea towel to keep warm while you're still cooking.
- Cook the remainder of the batter and top with whatever you like. Enjoy!