Pumpkin is awesome pumpkin is neat, these wheat-free pumpkin pancakes can't be beat!
Ha ha, you've got to love a silly jingle, I know my kids do, love jungles that is. But they also love these wheat-free pumpkin pancakes too!
I've been making them for a while, the started off as one of the finger food recipes I made for babies.
My babies are now much bigger but they still love these as a snack or for breakfast or even in their lunchboxes.
I learnt how to make wheat-free pancakes from the awesome Ciara of My Fussy Eater, her cottage cheese pancakes were the inspiration for my wheat-free pumpkin pancakes.
When I first started making these pancakes I always used cottage cheese, but I've found thick Greek style yoghurt works well too.
It is such an easy recipe, using a blender to combine all the ingredients. If you have kids who love green, then you should also try my mini pea pancakes they are so good with smoked salmon
Wheat-free Pumpkin Pancakes
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- 150 grams cubed cooked pumpkin or butternut squash 1 cup
- 140 grams cottage cheese 1 cup
- 70 grams rolled oats 1 cup
- 2 tablespoon maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon vinegar
- Put all ingredients dry ingredients; oats, baking soda, spices into a food processor and whizz until the oats are fine.
- Add the wet ingredients, pumpkin, maple syrup, cottage cheese, vinegar, vanilla extract, whizz until smooth.
- Heat a heavy based pan on a medium to low heat
- Lightly grease
- Drop spoonfuls of the mixture into the pan
- Wait for bubbles to appear on the surface and then flip
- Cook until golden on both sides