Sadly, the blueberries in my fridge are all gone. But that's ok, because I've been craving pumpkin recently anyway. I know, I know, it's not pumpkin season yet, but with this weather it may as well be! Plus I have 7-8 tins of pumpkin sitting in the cupboard, and Liam gets a bit irritable when I start hoarding food so it will please him if I start using them up!!
So here it is - vaguely based on Chelsey's pancake recipe - as in, I used the same amount of oats and flour. Her recipe is vegan, gluten-free and quite healthy, mine...is not.
Pumpkin Pancakes with Chocolate Chips
- 30g plain flour
- 30g oats
- quarter tsp baking powder
- cinnamon (I used half tsp)
- ground ginger (again, I used half tsp but you could use more for a stronger flavour)
- 1 medium egg
- 60g tinned pumpkin (or a mix of pumpkin and milk - see 'edit' below)
- 5ml oil, plus more for frying the pancakes
- handful of chocolate chips (optional, but recommended!)
I used coconut butter and golden syrup (we're all out of maple, annoying!) but these would be great topped with anything!
EDIT: The second time I made these, I used 40g pumpkin, 20ml milk instead of all pumpkin, and it made a much lighter, fluffier pancake...I recommend!
Mix all the dry ingredients together (except choc chips), and then add in the wet ingredients and mix. The mixture should be quite thick - as in it wouldn't fall off a spoon easily.
Heat oil in a pan (important: wait for oil to get quite hot, that was one of the mistakes I made last time).
Add pancake mix to pan in 3 dollops. Sprinkle chocolate chips on top of the pancakes.
Once the pancakes are bubbling, flip them over (or when you think they're ready to be flipped - mine didn't bubble today as I think the mixture was a little too thick, not that I'm complaining). Try not to be put off by the lurid yellow colour of the underside!
Cook second side for a little bit (sorry not to be specific, I tend to cook whilst doing several other things so don't do exact timings, but probably only a minute or two more) and then serve.
These were very dense, which I loved, but I guess if you substituted some of the pumpkin for milk it might make them a little lighter.
Top with whatever takes your fancy - in this case coconut butter and golden syrup :)
Delicious! I'm so pleased these turned out so well! It's completely normal to go straight to your laptop to write a blog post after an exciting breakfast right?!! :-D
Pancake cravings subdued...for now! Good thing too as we're off to a food-filled wedding tomorrow, so I think I'll be needing a slightly lighter breakfast or I won't have room to fit all the later food in!
What is your favourite type of breakfast? And your favourite pancake variety? I love all breakfasts - porridge, smoothies, yoghurt bowls, pancakes, french toast...french toast usually wins as my indulgent breakfast, but I've been loving pancakes recently! I only started making American style pancakes since starting this blog - before that we always used to eat crepes with lemon juice and sugar, but I love all the extra variety you can make with big fluffy pancakes. I'd love to hear all your favourites to give me some more ideas!