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Maple “Pumpkin Pie” Pancakes

Maple “Pumpkin Pie” Pancakes

With their rich sweetness and starchiness, pumpkins and squashes are great in cakes and often found in desserts. They work so well as the main ingredient in these breakfast pancakes and this recipe couldn’t be simpler. I usually roast a pumpkin or squash the day before if I know I’m making these for breakfast as the mix works better when the pumpkin is cold.

Maple “Pumpkin Pie” Pancakes

Makes 8–10 Pancakes

1 medium-sized pumpkin or squash (e.g. butternut squash or sugar pumpkin)
180g (2 cups) porridge oats
280ml (11/4 cups) Almond Milk
4 tbsp maple syrup
pinch sea salt
1 tsp baking powder
squeeze of lemon juice
1 tbsp coconut oil, for frying

To Serve:
3 tbsp coconut yogurt
50ml (31/2 tbsp) maple syrup
handful of walnuts
handful of pumpkin seeds
handful of fruit, such as physalis

 

The day before, preheat the oven to 180˚C (350˚F). Roast the pumpkin or squash whole on a tray in the oven for an hour or so, until soft. Set aside until the next
day.

The next day, scoop out the flesh and discard the seeds and skin. You will need 120g (3/4 cup) for this recipe.

When you’re ready to make the pancakes, tip the oats into a blender and blitz on full speed for around 30 seconds. You should be left with a super-fine flour like
oat powder. Add the rest of the ingredients to the blender and pulse it a few times then open and mix with a spatula. Blend again, for about 30 seconds, or until you can see that everything has mixed together well.

Preheat a non-stick pan over a very low heat and lightly grease with the coconut oil. The pan is hot enough when a tiny bit of batter dropped in sizzles. When it is
ready, pour the batter directly from the blender jug or ladle it in. I usually make 7.5-cm (3-inch) pancakes which is around 5 tbsp batter.
Cook each pancake for 2–3 minutes on each side. Carefully grease the pan with coconut oil between each pancake to stop them from sticking. I use kitchen paper to rub the oil into the pan. Once you’ve cooked all the pancakes, stack them up and serve with coconut yogurt, a drizzle of maple syrup, and a sprinkle of walnuts, pumpkin seeds and fruit.

 

This is an edited extract from Vegan 100 by Gaz Oakley published by Quadrille RRP $29.99 and is available in stores nationally. Photographer: © Simon Smith (food images) & Adam Laycock (Portrait photography)

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