Gluten Free Pumpkin + Banana Pancakes
GF | nut free – contains dairy and egg
Equipment
- Small Saucepan
- Spoon
- Frying Pan
Ingredients
- 3/4 cup chickpea (besan) flour
- 1/2 cup cassava flour
- 1 ripe spotty banana
- 125 grams steamed, mashed pumpkin
- 2 eggs
- 2.5 tbsp butter or ghee
- 1/4 cup milk of choice
- 2 tbsp hemp seeds
- 1/2 tsp GF baking powder
- 1/2 tsp baking soda
- 2 tbsp butter or ghee (for frying)
Instructions
- Mash the ripe spotty banana into a bowl and add in the steamed mashed pumpkin, milk and eggs – whisking well
- Melt the butter over a low heat and add that to the wet mixture, stirring as you pour
- Sift the chickpea and cassava flour, baking powder and baking soda over the wet ingredients
- Mix gently to combine and stir in the hemp seeds
- Preheat a large pan over a medium heat and add in one tablespoon of ghee or butter
- Once the pan is hot, begin spooning in the pancake batter to form your pancakes
- Fry until you see bubbles appear on top, then flip and fry until cooked within
Notes
* You could serve these with berry chia jam, nut butter or more butter & honey or maple if appropriate
Age Suitable: When tolerating eggs (allergen)
Recipe for Boob to Food by Jane Houston
Tried this recipe?Let us know how it was!
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