Our beloved pumpkin pancakes! One of the first recipes posted on @littlehands_blw, and every time I make them, they’re gone in seconds. And how could they not, since they’re fluffy, delicious, as well as nutritious? They’re also incredibly easy to make, with just 3 ingredients, so everyone can make them. Also, let’s not forget that they’re sweetener-free, gluten-free, butter-free, and dairy free. It’s time they found their way to the blog as well! JUMP TO RECIPE
The first time I made them, it was October, the month of the pumpkin. The little hands had eaten the first pancake out of the frying pan, by itself, while I was holding him and making the rest. Then, we all sat at the table and ate them with tahini, Ceylon cinnamon, ground nuts, and maple syrup. Since then, the season of pumpkin has passed, but I always have some in the freezer, ready to cook, as well as pumpkin puree so that we can enjoy our pumpkin pancakes throughout the year.
What we are going to need
- Pumpkin puree. It’s incredibly easy to make, in various ways I detail below.
- Eggs. Prefer free-range or organic eggs, those marked with a 1 or 0.
- Oat flakes. Prefer whole-grain oat flakes. In this recipe, they’ll be processed through the food processor into flour.
- Optionally, you can add a spice for its aroma, like cinnamon, cloves, or nutmeg.
How to make pumpkin puree
To make the pumpkin puree, you either bake, boil, or steam your pumpkin, and then mash it with a fork or process it through the food processor. I usually prepare it the day before, and it’s ready for use the next day.
- If you bake it, you’ll need to have it diced, or cut in half and carved. Bake at 200°C, set to fan, for about 40 minutes, until the pumpkin is soft enough to be mashed with a fork. Following this method, you can sprinkle spices over your pumpkin. It may need more time, but the result is tastier than the other two methods.
- In case you steam your pumpkin, you’ll need about 15 minutes.
- You’ll need about as much time to boil it.
Tips
- Add all ingredients to your blender or food processor from the beginning and have your pumpkin pancake mixture ready in just 1 minute.
- You can store it in the fridge in an appropriate food storage container for up to 3 days.
- You can store them in an appropriate bag or storage container in the freezer for a few months.
- Suitable for children over the age of 6 months, and babies following the baby-led weaning method.
We enjoyed them for breakfast with tahini, maple syrup, and fruits. You can add the topping of your choice, ground nuts, honey, coconut, and anything else you like. The plate I used for breakfast was our eco-friendly, monkey-shaped, bamboo plate.
If you like pancakes for breakfast or snacks, see all recipes the little hands have tried by pressing here.
More pumpkin recipes
- Μαλακά μπισκότα βρώμης με κολοκύθα
- Αλμυρό κέικ κολοκύθας
- Αρωματική κολοκυθόσουπα με μπρόκολο
- Δίχρωμα και Νόστιμα Pancakes κολοκύθας, μήλου και κουρκουμά
Fast and delicious recipe with few ingredients, gluten free (as long as you use gluten-free oats), dairy free, sweetener free, and butter free.
Process the oat flakes in the food processor to a flour and place into a bowl.
Heat up a non-stick frying pan over medium heat.
Beat the two eggs and add them, along with the pumpkin puree, the water, and the cinnamon, if you add any.
Mix well until homogenous.
Spoon the mixture to your frying pan and cook over low to medium heat.
When little holes appear, the pancake’s ready to turn over. Bake on the other side and continue with the rest.
Serve with tahini, cinnamon, and the toppings of your choice.
Ingredients
Directions
Process the oat flakes in the food processor to a flour and place into a bowl.
Heat up a non-stick frying pan over medium heat.
Beat the two eggs and add them, along with the pumpkin puree, the water, and the cinnamon, if you add any.
Mix well until homogenous.
Spoon the mixture to your frying pan and cook over low to medium heat.
When little holes appear, the pancake’s ready to turn over. Bake on the other side and continue with the rest.
Serve with tahini, cinnamon, and the toppings of your choice.
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