Roasted Pumpkin Pancakes with Pumpkin Seed Cream and Maple Syrup
Ingredients:
500g small Pumpkin
128g Chestnut flour
250ml Coconut milk
3 tbsp Flaxseeds
100ml Coconut oil
1 tsp ground cinnamon
¼ tsp ground cloves
To make the sweet potato pancakes:
- Make the pancake batter by whisking together 1 cup chestnut flour, 1 cup coconut milk and 3 tbsp-soaked flaxseeds.
- Cube and roast a handful of diced pumpkin coated with a splash of rapeseed or melted coconut oil until soft and yielding. Mash with a fork.
- Add this to the pancake batter. Beat well until smooth.
- Add 1 tbsp baking powder, 2 tsp ground cinnamon and a pinch of ground cloves.
- Melt a little coconut oil in a small frying pan over a high heat.
- Pour small rounds into the hot small frying pan. Allow to bubble and colour before flipping or turning with a spatula and cooking the other side.
To make the pumpkin seed cream:
- Clean and soak the seeds from the pumpkin, ideally overnight.
- Rinse the seeds well and whizz in a food processor together with a very small splash of coconut milk to make into a butter or paste consistency.
- Add more milk incrementally and whizz to the texture of thick, smooth cream.
These pumpkin pancakes are nutritious & delicious for both human and dog. Especially when daubed with our pumpkin seed cream recipe and lashed with maple syrup. Happy Harvester & Enjoy!
