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Refined sugar-free pancakes

Pumpkin Chickpea Pancakes

meghnaray
Refined sugar-free, Gluten-free
Prep Time 5 mins
Cook Time 42 mins
Resting time 15 mins
Total Time 1 hr 2 mins
Course Breakfast
Servings 4

Ingredients
  

  • 2 Eggs
  • 2 tbsp Applesauce
  • 1 tsp Cinnamon
  • Pinch Nutmeg
  • Pinch Sea salt
  • 1 tsp Baking powder
  • 160 g Pumpkin puree
  • 125 g Chickpea flour
  • 125 g Oat flour GF if required
  • 250 ml Non dairy milk

Instructions
 

  • To make homemade pumpkin puree, preheat the oven to 165°C. Cut a small cooking pumpkin in half and remove all the seeds. Sprinkle the inside of the pumpkin with a little bit of salt and place them skin side up (flesh side down) on a baking tray. Cook at least 1 hour and let cool before scraping the flesh out with a spoon. Finally blend it in a food processor for a smoother consistency
  • In a large bowl, whisk together the milk, pumpkin, eggs, apple sauce and vanilla extract until smooth
  • Mix in the flours, baking powder and spices until smooth and there are no flour clumps remaining
  • Allow the mixture to sit for 15 minutes and heat a large skillet on medium/high heat and add a little ghee, butter or oil to the skillet and grease well
  • Add about 2 tablespoons of batter to the pan to form a pancake and cook for 2-3 minutes on each side on low heat
  • Continue with the rest of the batter
  • Top with anything you would like, coconut cream, Greek yogurt, fruits, nuts