RECIPE: Pumpkin Pancakes

Today, we are delighted to introduce Tessa Jonson of Flex Your Food with the first of a series of monthly recipes which focus on helping people eat less meat to live a more affordable, healthy and earth-friendly existence. 

Tessa says, "We want to show people that homemade, flexitarian meals are achievable, satisfying, and most of all delicious. We support going back to the basics and learning to indulge less frequently in, and therefore fully appreciate, high-quality meat. This would hopefully break the habit of serving cheap, unhealthy, and inhumane meat at every meal. I want to help people understand the irrefutable connection between handmade meals, health and sustainability."

With the end of winter squash quickly approaching, there's just time for one more pumpkin indulgence and today it comes in the form of a wholesome breakfast. Squash are great sources of vitamins, especially A and C and potassium as well as many other essential nutrients. However, I think they are widely underutilised and commonly overlooked but that won't happen again after you try this recipe!

I have to say that I adore fluffy, American style pancakes and these spiced pumpkin pancakes just might be the best ones I’ve ever had. The pumpkin puree keeps the cakes so moist, with the spices bringing in all those quintessential fall flavours. The spelt flour and low sugar content means they’re exceptionally healthy as well. I seriously can’t rave about these enough and have to thank The Curvy Carrot for the origins of this recipe! Go home and make these. Now.

Serves: 2

Prep Time: 15 mins

Cooking Time: 5 mins

Ingredients:

• 55 g spelt or whole grain flour
• 1 tbl sugar 1 tsp baking powder
• ½ tsp mixed spice (or ¼ tsp ground nutmeg and ¼ tsp ground ginger)
• ½ tsp cinnamon
• ¼ tsp salt
• 120 ml soy milk
• 190 g pumpkin or squash puree, preferably homemade
• 1 egg yolk
• 2 egg whites
• 2 tbl butter, melted
• ½ tsp vanilla extract
• toasted walnuts, coarsely chopped
• syrup, to taste

Pumpkin Puree Method (to do ahead of time):

1. Preheat oven to 200ºC.
2. Quarter the pumpkin/squash and scrape out the seeds and membranes. (Save the seeds and roast them for a tasty snack later!)
3. Place the quarters flesh side down in a roasting pan. Pour in 240 mL of water and bake for about 30 minutes until very tender.
4. Let them cool slightly before scraping the flesh into a bowl until just the skin remains.
5. Puree with a stick blender, food processor, or just a potato masher until you're happy with the consistency.
6. Store in an airtight container in the refrigerator for up to one week.

Pancakes Method:

1. In a large bowl, mix together the flour, sugar, baking powder, spices, and salt.
2. In a separate bowl, mix together the milk, puree, egg yolk, butter, and vanilla until smooth. Slowly fold the wet ingredients into the dry until just combined.
3. Get a frying pan warming over medium heat.
4. In a third bowl, beat the egg whites until they become thick and stiff. Gently fold them into the batter, being careful not to knock out too much of the air.
5. Lightly oil the pan. Pour in the batter in about four-inch wide circles. Cook each pancake for about two minutes on each side until lightly brown. Repeat with remaining batter.
6. Serve hot with toasted walnuts and a drizzle of syrup.

Variation:

Toasted pecans or almonds would be a lovely walnut substitute with these pancakes! Also, don’t forget to save the egg white in an airtight container to use in an omelette or scramblies.