The time has come for yet another pumpkin recipe! I know the last couple of recipes have been to the sweeter side, but I simply need to share this super delicious pancake recipe with you, since it is perfect for a cozy, autumn-weekend brunch with the family.
As soon as you use pumpkin for the sweet-kitchen, there are some flavours which are just magical to combine with the sweet pumpkin. It can be nutmeg, cloves, cinnamon, cardamon and ginger. These spices always reminds me of christmas and gives you that warm, comforting feeling, plus they boost the whole flavour of your baked goods big time and makes it possible to down size the amount of sugar a bit.
This recipe is inspired by my ‘standard’ breakfast pancake recipe, where I use bananas for sweetener, oats instead of flour and add extra egg whites in order to get a good protein load to feel full and loaded with enough energy for the rest of the day! This pumpkin-version is a bit more luxurious and ingredients as dates and maple syrup adds extra sweetness and flavour and makes it very suitable for a brunch or even as a dessert!
I really have a thing for creamy textures, and I always add sour cream, yoghurt, frosting, sauce and dressings to almost everything. Thats why it has become a delicate task to invent and come up with new, tasty and healthy versions of these, and for this recipe I made a coconut sauce which really kicks ass. It’s a perfect fit for any pumpkin dish, and it would be perfect with fresh fruit as well as a creamy topping for any kind of porridge! The roasted hazelnuts are optional, but just make a big batch and store in a jar and use it for everything. It’s simply d e l i c i o u s !
1/3 of a hokkaido pumpkin
Pumpkin pancakes with roasted hazelnuts
Makes about 20 pancakes
3 eggs (you can substitute one of the eggs with 2 additional egg whites)
3 egg whites
2/3 cup/70 g oats/rye flakes
6 dates, pitted
2 Tbsp honey or maple syrup
1/3 cup/80 g plain yoghurt
2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cardamom
1 Tbsp cinnamon
1/2 tsp cloves
1/2 tsp ground ginger
Butter for frying
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories)
1 can 400g/14 oz coconut milk, full fat
1 Tbsp corn starch + 1 Tbsp water
1 cinnamon stick
1/2 tsp vanilla extract or 1/2 vanilla pod + beans
1. Preheat the oven to 350 °F/200 °C. Cut the hokkaido into halves, scoop out the seeds and cut it further into quarters. You can bake all of the hokkaido and use it for the pumpkin salad, of just bake the parts you need! Place pumpkin on a baking sheet and bake until tender approximately 25-30 min, set a side and let it cool.
2. In a pan combine coconut milk,cinnamon stick and vanilla pod + beans. Bring it into a boil, and reduce to a simmer. Slowly add the corn starch mix while stirring until the cream is getting a little thicker. Let the cream simmer a bit while stirring. pour into a jar and set a side to cool. When it is cold place it on the fridge. You can keep it there for about a week and use for everything.
3. In a blender combine pumpkin, dates and bananas. Blend until all of the ingredients are well combined into one creamy mix. Add eggs, syrup and yoghurt and puls a few times. Pour mix into a bowl.
4. Add the rest of the ingredients and whisk until you have a thick creamy batter, like porridge.
5. Heat a little butter in a skillet and add 1 1/2 Tbsp batter per pancake, then use the back of the spoon to even out the batter. Turn heat down to medium/low. Cook the pancakes on the underside until the top starts firming up and look opaque, then turn around a cook until both sides are looking golden.
Serve the pancakes with cold coconut sauce and roasted hazelnuts. Enjoy!