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Recipe: pesto pumpkin pancakes

autumn
breakfast
gluten free
main
vegetarian
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Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Servesroughly 10

LevelEasy


ingredients

250g (2-3 cups) roasted pumpkin flesh

3 eggs

125g (½ cup) yoghurt

125ml (½ cup) milk

Salt

 

1 ½ tbsp red pesto

 

60g (¼ cup) milled linseeds

 

120g (1 cup) buckwheat flour

 

2 tsp baking powder

 

Olive oil plus a little extra for the garnish

Serving suggestions

50g (¼ cup) feta

Several handfuls of baby spinach

1 lemon

1

Preheat the oven to 100°C/212°F.

2

Place the pumpkin, eggs, yoghurt, milk, salt and pesto in a blender. Blitz until smooth.

3

Mix together the dry ingredients in a separate bowl.

4

Combine the wet and dry ingredients.

5

Place a large frying pan on a medium heat. Drizzle some oil into the pan.

6

Once the pan is hot, pour in a small ladle of the pancake mix. Depending on the size of the pan, you should be able to fit three pancakes – don’t overcrowd the pan, otherwise you might end up with one giant pancake!

7

Flip the pancakes once the bubbles on the surface have popped and stay open.

8

Cook for several minutes and place onto a warmed plate in the oven while you cook the others.

9

To serve, heap the pancakes onto a plate with a handful of spinach, lemon wedge and some feta.

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Pesto pumpkin pancakes are a delicious gluten-free alternative to those plain pancakes, or fritters you might normally prepare for brunch. They’re easy to make and can be brightened up with any manner of savoury toppings or the addition of peppery greens.

Tips

  • If you don’t have a blender, mash the pumpkin with a potato masher or fork and combine with the other wet ingredients. The pumpkin might be a bit chunkier, but it’ll still be delicious.
  • Try green pesto for a different flavour OR add chopped fresh herbs and other flavourings
  • You can always make the pancakes ahead of time and freeze them to eat later
  • For more tips on cooking the perfect pancakes, check out this post by Cook’s Illustrated.

If you’re looking for a sweet alternative, try this recipe for banana crepe rolls instead.

Pesto Pumpkin Pancakes

Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Servesroughly 10

LevelEasy


ingredients

250g (2-3 cups) roasted pumpkin flesh

3 eggs

125g (½ cup) yoghurt

125ml (½ cup) milk

Salt

 

1 ½ tbsp red pesto

 

60g (¼ cup) milled linseeds

 

120g (1 cup) buckwheat flour

 

2 tsp baking powder

 

Olive oil plus a little extra for the garnish

Serving suggestions

50g (¼ cup) feta

Several handfuls of baby spinach

1 lemon

1

Preheat the oven to 100°C/212°F.

2

Place the pumpkin, eggs, yoghurt, milk, salt and pesto in a blender. Blitz until smooth.

3

Mix together the dry ingredients in a separate bowl.

4

Combine the wet and dry ingredients.

5

Place a large frying pan on a medium heat. Drizzle some oil into the pan.

6

Once the pan is hot, pour in a small ladle of the pancake mix. Depending on the size of the pan, you should be able to fit three pancakes – don’t overcrowd the pan, otherwise you might end up with one giant pancake!

7

Flip the pancakes once the bubbles on the surface have popped and stay open.

8

Cook for several minutes and place onto a warmed plate in the oven while you cook the others.

9

To serve, heap the pancakes onto a plate with a handful of spinach, lemon wedge and some feta.

SHOW MORE
SHOW LESS

Pesto pumpkin pancakes are a delicious gluten-free alternative to those plain pancakes, or fritters you might normally prepare for brunch. They’re easy to make and can be brightened up with any manner of savoury toppings or the addition of peppery greens.

Tips

  • If you don’t have a blender, mash the pumpkin with a potato masher or fork and combine with the other wet ingredients. The pumpkin might be a bit chunkier, but it’ll still be delicious.
  • Try green pesto for a different flavour OR add chopped fresh herbs and other flavourings
  • You can always make the pancakes ahead of time and freeze them to eat later
  • For more tips on cooking the perfect pancakes, check out this post by Cook’s Illustrated.

If you’re looking for a sweet alternative, try this recipe for banana crepe rolls instead.

Pesto Pumpkin Pancakes

1

Preheat the oven to 100°C/212°F.

2

Place the pumpkin, eggs, yoghurt, milk, salt and pesto in a blender. Blitz until smooth.

3

Mix together the dry ingredients in a separate bowl.

4

Combine the wet and dry ingredients.

5

Place a large frying pan on a medium heat. Drizzle some oil into the pan.

6

Once the pan is hot, pour in a small ladle of the pancake mix. Depending on the size of the pan, you should be able to fit three pancakes – don’t overcrowd the pan, otherwise you might end up with one giant pancake!

7

Flip the pancakes once the bubbles on the surface have popped and stay open.

8

Cook for several minutes and place onto a warmed plate in the oven while you cook the others.

9

To serve, heap the pancakes onto a plate with a handful of spinach, lemon wedge and some feta.

SHOW MORE
SHOW LESS
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Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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Hummus: the perfect topping on.....

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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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