I got the inspiration for this recipe from the famous banana pancakes. The difference here is that it can be used in both sweet and savory recipes.
In this version, I kept the dough neutral and I added fig jam, grapes, and fresh figs.
Check this other version (coming soon!), where I added more salt, rosemary, and one of my favorite ingredients 🧄.
Add any sweetener or one banana to the batter to obtain a sweeter batter.
Plant-based Pumpkin Pancake
Servings: 2 servings
- 2 dl (soy) milk
- 200 g pumpkin, steamed or boiled, in chunks (see notes)
- 100 g rolled oats
- 1 tbsp flax seeds
- a pinch of salt
- cooking oil
- Blend the pumpkin together with the milk
- Add a pinch of salt, the flax seeds, the rolled oats, and blend very shortly to mix the ingredients together. The oats should not be completely blended and you should be able to see them in the mixture.
- For each pancake, spoon 2 to 3 tablespoons of batter onto the pan, using the back of the spoon to spread the batter into a pancake shape.Cook 1 or 2 minutes and flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
- I like to buy a small pumpkin that fits in my pressure pan. I wash it and put it entirely in the pan. I cook it until it becomes tender, then I cut it.
- When the pumpkin is small its skin is tender and so I can avoid peeling it.