Pumpkin pancakes with turmeric and maple syrup

Makes 20

Ingredients:

• 1/2 Pumpkin, cooked and mashed
• 2 tsp turmeric
• 3 cups coconut and almond milk
• 4 large eggs, whisked
• 3 & ½ cups, self-raising flour, sifted.
• 2 tsp cinnamon
• 2 tsp salt
• 2 tablespoons maple syrup
• 2 tablespoon rice bran oil

Method:

1.      Peel and cut half a pumpkin then chop it into large pieces. Place in a saucepan and add turmeric, then bring to the boil. Turn down heat and simmer for 10 minutes until soft. Once cooked drain the water and mash with a potato masher until well combined.

2.      In a large bowl add the mashed pumpkin, flour, milk, maple syrup, eggs, cinnamon and salt. Mix well and set aside.

Cooking:

3.      In a large frying pan over medium heat, heat rice-bran oil then dollop a serving spoon of the pancake mixture. Do this again so you have two cooking at once (if your pan is big enough) but also allow for flipping space. 

4.      When mixture starts to bubble, flip over and cook on other side until golden. Lift out onto another plate lined with paper towel and repeat, cooking more pancake mixture until all the mixture is finished.

5.      Serve with a dollop of plain or Greek yoghurt, a zest of orange and drizzle with maple syrup or honey.

6.      Enjoy!

Want to know more on the health benefits of Turmeric? You can find an article in my health collectives, just click here.

Nutritional analysis per pancake

• Energy:               134 Cals/ 562kJ
• Protein:                                 5.3g
• Fat:                                        3.1g
• Saturated fat:                       0.7g
• Carbohydrate:                        21g
• Sugars:                                 4.0g
• Fibre:                                    1.2g
• Sodium:                             07mg