Gluten Free Pumpkin + Banana Pancakes
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GF | nut free – contains dairy and egg
- Small Saucepan
- Spoon
- Large Pan
- 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 bi carb soda
- 2 tbsp butter or ghee for frying
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
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Bec says:
Can you use buckwheat flour as a substitute for cassava? Thank you
Luka says:
sure can x
Brandy says:
Can u make the batter ahead ie overnight?