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4.30 from 17 votes

Wheat-free Pumpkin Pancakes

An easy pumpkin pancake recipe, wheat-free blender pancakes perfect for baby led weaning and kids
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast Recipes
Keyword: baby led weaning, pumpkin for baby, pumpkin pancakes
Servings: 10 mini pancakes
Calories: 141kcal
Author: Stacey

Ingredients

  • 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

Instructions

  • 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

Notes

I serve these with greek yoghurt and a fruit

Nutrition

Serving: 2pancakes | Calories: 141kcal | Carbohydrates: 22g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 121mg | Fiber: 3g | Sugar: 11g