Maple Pumpkin Pie Pancakes

Name: Maple Pumpkin Pie Pancakes
Cuisine: European, American
Ingredients: 1 medium sized pumpkin or squash; 180g porridge oats; 280ml almond milk; 4 tbsp maple syrup; Pinch sea salt; 1tsp baking powder; Squeeze of lemon juice; 1tbsp coconut oil, for frying; 3 tbsp coconut yogurt; 50ml maple syrup; Handful of walnuts; Handful of pumpkin seeds; Handful of physalis or other fruit

5 steps

Gaz Oakley recipe from Vegan 100

Updated at: Wed, 16 Aug 2023 23:51:17 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories191.1 kcal (10%)

Total Fat7.1 g (10%)

Carbs29.3 g (11%)

Sugars12.3 g (14%)

Protein4.9 g (10%)

Sodium80.2 mg (4%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1pumpkin

medium sized, or squash

180gporridge oats

280mlalmond milk

4 Tbspmaple syrup

sea salt

1 tspbaking powder

fresh lemon juice

1 Tbspcoconut oil

for frying

To Serve

3 Tbspcoconut yogurt

50mlmaple syrup

Instructions

Step 1

The day before, preheat the oven to 180°C. Roast the pumpkin whole on a tray in the oven for an hour or so, until soft. Set aside until the next day.

Step 2

The next day, scoop out the flesh and discard the seeds and the skin. You will need 120g for this recipe.

Step 3

Tip the oats into a blender and blitz on full speed for around 30 seconds. You should be left with a super-fine flour like oat powder.

Step 4

Add the rest of the ingredients to the blender and pulse it a few times then open and mix with a spatula. Blender again, for about 30 seconds, or until you can see that everything has mixed together well.

Step 5

Preheat a non-stick pan over a very low heat and lightly grease with the coconut oil. The pan is hot enough when a tiny bit of batter dropped in sizzles. When it is ready, pour the battery directly from the blender hug or ladle it in.