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DD's Healthy Pumpkin Pancakes

If you like pumpkin you'll love this recipe, and even if you don't like pumpkin or never tried it, may I suggest you give it whirl. Though the ingredients are healthy, the taste on its own is very good even though the sugar content is extremely low. Added to that, I've decided to add blueberry compote that goes very well with this recipe. I hope you'll enjoy it as much as I do.

Makes about 8 - 10 large pancakes

Ingredients:

  • 1 1/2 cup Soya or your choice of milk
  • 1/2 cups water
  • 2 eggs plus 1/4 cup whites
  • 3 tbsp olive oil
  • 1 1/2 cup pure pumpkin puree
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 3/4 cup flour
  • 1 1/2 cup oat flour
  • 1/4 cup wheat germ

Preparation:

Mix dry ingredients, pass through sieve and set aside

Mix milk, eggs, oil and pumpkin and add dry ingredients to wet mixture, mixing until smooth.

The consistency should be about medium, not too thick or thin.

Heat oil and add 1/4 cup batter to pan and cook until bubbles appear and bottom is cooked, flip and cook the other side.

Serve hot with organic maple syrup or favourite topping.

Note: To make oat flour, simply blend dry organic oats in a blender


Blueberry Compote:

In a medium pot add about 3 cups of frozen or fresh blue berries
Add 2 tbsp each of corn starch, lemon juice and organic maple syrup
Bring to a boil, reduce to simmer for about 5 min, remove from heat and serve with favourite pancakes or waffles.