I received a beautiful chunk of pumpkin from my sister in law's garden (she lives next door and of course grows everything organic). It was enough to make 3 pumpkin pie filling, and then another excess of an extra half a cup. So I decided to freeze enough for making "only" 2 pumpkin pies. From the remaining pumpkin puree, I created this yummy breakfast pancakes today. Try to say "Pumpkin pancakes" and you'll quickly realize that's a pretty difficult thing to do. So I decided to just call them pumpkakes!
2 cups (about 600gr) cooked pumpkin puree
1/3 cup yoghurt, buttermilk or sour cream
1 Tbs Grapeseed oil (or other neutral vegetable oil)
3 heaping Tbs of coconut palm sugar (or brown sugar)
1 tsp Cinnamon, ground
1/2 tsp dried Ginger, ground
1/2 tsp Allspice
Pinch of nutmeg
1 cup whole grain spelt or wheat flour
1 tsp baking powder
Pinch of salt
Butter, ghee or oil for frying
Add flour mixture to the pumpkin mixture. Fry one table spoon pancakes on a hot and buttered girdle until the rims of the pancake are a bit dry, and only then flip (this is a pretty soft.
Serve with date molasses, maple syrup or honey and various orange fruits such as mango, persimmon or sliced oranges.