Recipe: pesto pumpkin pancakes
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Preheat the oven to 100°C/212°F.
Place the pumpkin, eggs, yoghurt, milk, salt and pesto in a blender. Blitz until smooth.
Mix together the dry ingredients in a separate bowl.
Combine the wet and dry ingredients.
Place a large frying pan on a medium heat. Drizzle some oil into the pan.
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!
Flip the pancakes once the bubbles on the surface have popped and stay open.
Cook for several minutes and place onto a warmed plate in the oven while you cook the others.
To serve, heap the pancakes onto a plate with a handful of spinach, lemon wedge and some feta.
Preheat the oven to 100°C/212°F.
Place the pumpkin, eggs, yoghurt, milk, salt and pesto in a blender. Blitz until smooth.
Mix together the dry ingredients in a separate bowl.
Combine the wet and dry ingredients.
Place a large frying pan on a medium heat. Drizzle some oil into the pan.
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!
Flip the pancakes once the bubbles on the surface have popped and stay open.
Cook for several minutes and place onto a warmed plate in the oven while you cook the others.
To serve, heap the pancakes onto a plate with a handful of spinach, lemon wedge and some feta.
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
Preheat the oven to 100°C/212°F.
Place the pumpkin, eggs, yoghurt, milk, salt and pesto in a blender. Blitz until smooth.
Mix together the dry ingredients in a separate bowl.
Combine the wet and dry ingredients.
Place a large frying pan on a medium heat. Drizzle some oil into the pan.
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!
Flip the pancakes once the bubbles on the surface have popped and stay open.
Cook for several minutes and place onto a warmed plate in the oven while you cook the others.
To serve, heap the pancakes onto a plate with a handful of spinach, lemon wedge and some feta.
You must be logged in to post a comment.
No Comments »
RSS feed for comments on this post. TrackBack URL