Pumpkin Pancakes

These pancakes are so great to use up leftover pumpkin and get some veggies into your little one! PERFECT for toddlers too

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GF | DF | NF | RSF
AGE APPROPRIATE: 8 months +
SERVES: Makes 4-5 pancakes

Benefits: These pancakes are so great to use up leftover pumpkin and get some veggies into your little one! PERFECT for toddlers too

Pumpkin Pancakes

GF | DF | NF | RSF

Oven
baking sheet
knife
Large bowl
Cooling Rack

1 ripe banana ((about 1/4 cup mashed))
1/2 cup cooked and cooled butternut pumpkin ((about 1/4 cup mashed) see notes)
1 egg
½ tsp GF baking powder
1 heaped tbsp cassava flour ((see notes))
¼ tsp cinnamon
1 tsp ghee/butter or coconut oil (to fry)

Place all ingredients in a blender and blend until smooth and just combined
Heat a frying pan over a medium-high heat and add cooking oil of choice. Pour the batter onto the frying pan, using approximately 2-3 tablespoons of batter for each pancake.
Cook until the surface of the pancakes have some bubbles, approximately 1-2 minutes. Flip and cook until browned on the underside, approximately 1-2 minutes more.

Notes:

These pancakes will last in the fridge for up to 3 days, or are freezer friendly for up to 3 months.

You can also pre-make the batter, which will last in the fridge for up to 3 days, and cook fresh in the morning.

If you don't have cassava flour, other flours will work such as buckwheat, spelt or plain flour.

These pancakes also cook really well in a sandwich press! To do so, just place 2-3 TBSP of batter on the hot sandwich press with the lid open, and after 30 seconds, close the lid. They should be cooked in 1-2 minutes.

This recipe is designed to use leftover butternut pumpkin, but also will work with sweet potato (or any vegetable but it will give it a more savoury taste).

If you don't have any leftover pumpkin, you can bake some in the oven topped with coconut oil or ghee and a sprinkling of cinnamon.
You can also omit the banana and just use pumpkin for a savoury option

Breakfast