Spiced Pumpkin Pancakes Recipe

Try Kelly Gibney’s autumnal breakfast dish, spiced pumpkin pancakes, from her new recipe book Wholehearted

Kelly Gibney's spiced pumpkin pancakes from her new recipe book, Wholehearted. Picture / Supplied

¾ cup (175g) roasted pumpkin flesh*
4 free-range eggs
1 tsp good-quality vanilla essence
¼ cup (60ml) pure maple syrup or rice malt syrup (rice malt will be less sweet)
¼ cup (60ml) almond / coconut milk
1½ cups (175g) almond meal
½ cup (60g) tapioca flour
1 tsp gluten-free baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
Coconut oil / ghee for frying

* To obtain the roasted pumpkin flesh, cut ¼ of a crown pumpkin into large chunks, toss with melted coconut oil or ghee and roast at 180C until very tender. Mash roughly with a fork before pressing tightly into a measuring cup to gain correct amount. Do not boil the pumpkin as it would be too watery.

READ: Kelly Gibney on Life, Food and Health

1. Combine all ingredients in a food processor and mix until the batter is smooth.

2. Heat a generous dollop of oil in a large saute pan over a medium heat. Cook the batter ¼ cup at a time. Use the back of a spoon to flatten the batter a little once it hits the pan. You should be able to fit 2–3 pancakes in the pan at one time. Each side will need about 2 minutes. Flip with care as the batter is delicate. Reduce heat if the pancakes are cooking too quickly.

3. Store the pancakes in a warm oven until you have used all the batter. Leftover pancakes can be stored in the fridge for up to two days. Gently reheat in the oven.

• Recipe extracted with permission from Wholehearted by Kelly Gibney, Beatnik Publishing, $49.99, beatnikshop.com

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