Pancake Day, or rather Shrove Tuesday, is coming up, the last day before the beginning of Lent and the start of the lead up to Easter.I’ve written about this before in this blog post: http://thesensitivefoodiekitchen.com/buckwheat-pancakes-for-pancake-day/
I’ve never been that keen on traditional pancakes, even when I’ve managed to give them the Sensitive Foodie makeover! But I do like thick and spongy American style pancakes. The problem is they are often packed with dairy and refined sugar and oil. So these pumpkin pancakes are a real winner as they not only taste great and have a lovely soft fluffy texture, but they’re also full of whole foods and are dairy free and gluten free too.
As a parent, I know it can be hard to get your kids to eat vegetables at times; a contentious issue that can create family stress, especially if your child just refuses to eat the food you have prepared for them. Using vegetables like pumpkin in popular kids foods like pancakes is therefore a win win situation. The pancakes taste great; sweet and fluffy and a choice of toppings helps them be creative in the kitchen. Win for them. Super healthy ingredients like pumpkin (packed fully of betacarotene and other helpful phytonutrients as well as natural fibre and vitamins and minerals), buckwheat and cinnamon mean that you know they are getting powerful nutrients that are good for them – a win for you.
If you think it’s a bit odd using pumpkin in pancakes, it’s actually really useful as it takes on a couple of roles. One is it’s natural sweetness reduces the amount of sugar you need to add in to the recipe – complex sugars always win over refined. On top of that, pumpkin can be used to replace eggs in a lot of egg free and vegan baking, as it acts as a binding agent, one of the major roles eggs play in baking. Practical and healthy all in one.
I’ve noticed that a lot of American recipes with pumpkin use canned pumpkin in their list of ingredients. Whilst I’m sure you can buy it in the UK, the only time I’ve ever seen it were some exceedingly expensive tins on the self in the local expat supermarket whilst we were living in India! If you do find canned pumpkin, make sure there’s no added sugar (it really doesn’t need it). For me though, the key thing about buying tinned pumpkin puree is that much of the vital nutrients and anti-oxidants are lost in processing. So even if I saw it on the shelf, I would always make may own to ensure it’s as fresh as possible. And it’s so easy – for these pancakes, I peeled half a butternut squash and chopped it into chunks, then steamed it for 10 minutes or so until soft. Once cool, it got popped in the fridge ready to be mashed to a pulp for these pancakes. There’s even some chunks left over, so they’ll get added to a rainbow salad later on today.
So, for Pancake Day this year, why not make a new tradition and try these gorgeous pumpkin pancakes? And of course, you don’t have to keep them for one day a year! Once you’ve tried these out, I’m sure they’ll become a firm favourite throughout the year.
Pumpkin Pancakes (makes 12 smallish pancakes)
300ml soya or other dairy free milk
1 teaspoon lemon juice or cider vinegar
95g pumpkin puree
1 teaspoon vanilla essence
3 tablespoons maple syrup or coconut sugar
160g buckwheat flour (or flour of choice)
1 teaspoon baking powder (gluten free if needed)
pinch of Himalayan salt
1 teaspoon ground cinnamon
pinch of mace or nutmeg
toppings of choice (blueberries, maple syrup, banana etc)
Pour the dairy free milk into a bowl and add the lemon juice or vinegar to make it curdle, creating a non-dairy buttermilk. Combine the flour, baking powder, salt and spices in another bowl and mix well. Then pour the pumpkin puree, vanilla essence and maple syrup into the dairy free buttermilk and whisk well to combine. Pour the wet ingredients into the dry, whisk again and ensure all the ingredients are mixed well then leave to rest for 5 minutes.
Heat a crepe pan or a light frying pan to a medium heat. If you don’t have a good non-stick pan, wipe a drop or two of olive oil over the top with a bit of kitchen towel to prevent sticking. Pour two tablespoons of mix onto the pan and spread slightly. Cook on one side for a few minutes until bubbles appear, turn with a fish slice then cook the other side until lightly browned and firm to the touch. Turn out onto a warmed plate and repeat the process until all the mix is used up. Serve warm with topping of choice.