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
- 1 Cup cubed cooked pumpkin or butternut squash (150g)
- ½ Cup cottage cheese or Greek style yoghurt (140g)
- 1 Egg
- ½ Cup rolled oats (70g)
- 1 Tbsp maple syrup or honey
- ½ tsp cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Vanilla essence
- Put all ingredients in a food processor and 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
I serve these with greek yoghurt and a fruit
Nutrition Information:Yield: 5 Serving Size: 2 pancakes
Amount Per Serving: Calories: 141Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 43mgSodium: 121mgCarbohydrates: 22gFiber: 3gSugar: 11gProtein: 7g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing