Pumpkin Pie Pancakes

It is officially autumn in America-land. The seasons are changing, Halloween is full steam ahead there are pumpkin recipes everywhere. Sydney on the other hand has not yet woken up to the fact that it should be getting warmer here, and although it is now light until after 7pm [thank you daylight savings] it still feels more like winter than spring.

All of these things combined, along with the promise I made to continue the ‘brunch we never had‘ and the fact that shortly the trip recap will be leaving San Diego for DC, can only mean one thing. Pumpkin Pie Pancakes for brunch.

We don’t really get canned pumpkin here, you can find it in shops that sell American products at exorbitant prices but quite honestly, once you make your own you will never purchase it in a can again either.

There are pumpkins in the shops year round here and my preference is for the lovely Jap, but Butternut is a brilliant substitute in a pinch. Generally I roast it, but this morning steaming was quicker and easier. The pancakes were delicious, the only problem? … now I want pie. I may just go and have another pancake instead.

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Pumpkin Pie Pancakes

Ingredients:

1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp each nutmeg, cloves, allspice
1/4 tsp salt

1 cup pureed pumpkin*
2 eggs
1 cup oat milk*
1 Tbsp apple juice concentrate [or honey or maple syrup]
1 tsp vanilla

Full Method in under 100 words:

Combine dry ingredients in a medium bowl.  With a fork, whisk together all wet ingredients including pumpkin. Mix wet ingredients into dry and stir gently until combined.

Pre-heat a griddle or large fry pan on medium/medium-low and grease well*. Ladle 1/4 cup measures of batter onto griddle. Flip when small bubbles form on the surface. Keep in mind that these need to cook a bit longer and slower than normal pancakes due to the pumpkin.

Serve with fresh strawberries and any other toppings that tickle your fancy. Makes 10 medium pancakes.

Notes:

• You may need a bit of extra liquid depending on the consistency of your pumpkin and flour. Just stir through a tablespoon of extra milk at a time and test spoonful of batter in the pan. I tend to make these a bit thicker than ordinary pancakes. I used oat milk but you can use ordinary milk, almond, rice or soy as it pleases you.
• To make pumpkin puree: Cut pumpkin into wedges and scoop out seeds. Steam for 15-20 minutes until very tender when pierced with a fork. Allow to cool slightly and scrape flesh out of skins. Puree with a hand blender or just mash really well with a fork.
• After years of using butane propelled canola spray, I’ve given it a break and started using coconut oil instead – brilliant, try it.

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