Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes

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 🙂  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:   Ingredients 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 Method Mix the wet ingredients in a bowl. 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 Add a little oil into a pan Add about 1/4 cup of mixture into the pan and spread out with a spoon if needed Cook each side on medium heat, flipping as needed to get a nice browning on both sides   Notes 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. Get notified of when our...