Pumpkin season is in full flow in Uzma’s house, yes still. She has been roasting them and storing the cooked flesh in the fridge and freezer, to use up whenever her family feel like a bit of the orange stuff ūüôā¬† They recently had a go at making pumpkin pancakes. They were a big hit with the kids and they’ve now got a batch in the freezer to toast whenever they feel like munching on them again. She’s sharing her recipe here:



400ml milk
300g pumpkin puree / roasted pumpking flesh
3 eggs
15ml oil
2 tsp baking powder
300g buckwheat flour
4 tbsp brown / coconut palm sugar
3tsp cinnamon
1tsp mixed spice


  1. Mix the wet ingredients in a bowl.
  2. Add and mix in the dry ingredients thoroughly until its a thickish batter, do add more water or milk if you’d prefer a runnier consistency
  3. Add a little oil into a pan
  4. Add about 1/4 cup of mixture into the pan and spread out with a spoon if needed
  5. Cook each side on medium heat, flipping as needed to get a nice browning on both sides



Makes 18-20 pancakes
Great topped with some nut butter and fruit. We drizzled elderberry syrup on ours too!
We may add more pumpkin in next time.
Might need to adjust the milk next time if we do.
The buckwheat flour has a slight bitter taste so could add more sugar to sweeten if preferred.
Could also substitute the buckwheat flour with regular plain flour, but they will not be gluten free then.

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Uzma, an active¬†Live LEAN¬†member, also runs her own business helping women entrepreneurs who feel over-squeezed, over-stretched and over-worked, reclaim their flow and freedom. Together they create opportunities in their businesses to help them live life with plenty of room for nourishment, time-out and adventure.¬† Her and her little family love creating new recipes and trying their hand at growing their own food. They’ve even had a go at growing their own saffron would you believe?! Do drop her an email¬†to find out more about her work. You can also keep up to date via the¬†following social media platforms.