By Meg Thompson
Ready to bake and try spiced pumpkin pancakes? Completely delicious, and plus you have an excuse to make the salted caramel walnuts for the top – always a good thing!
Walnuts are high in omega 3 fatty acids, helpful in reducing pain and inflammation in the body, as well as being involved in healthy heart function, circulation, brain development and nerve conduction. You may notice that walnuts also look like the brain – nature is all over it!
I was inspired by the lovely Chef Cynthia Louise with these pancakes. They are packed with nutrition, but are still beautifully light and fluffy.
The natural sweetness from the pumpkin and spices used means that they are free from any sweeteners, which I love as it means you can either keep it as it, or add your choice of sweetener when serving.
They are also packed with protein as I have used a mixture of quinoa and oat flours in the mix – also making them gluten free if gluten free oats are used. Alternatively, feel free to use 100% quinoa or 100% oat if you prefer, I just love the combination of both.
Healthy fats are not left out of the equation, with coconut milk (and walnuts of course) to bring nourishment and a beautiful, satisfying mouth feel.
Spiced Pumpkin Pancakes with Salted Caramel Walnuts
Makes 12-13 pancakes
For the pancakes:
1 cup cooked mashed pumpkin (I steamed mine)
A heaped 3/4 cup rolled oats (or an exact 3/4 cup oat flour)
A heaped 3/4 cup quinoa flakes (or an exact 3/4 cup quinoa flour)
1/2 – 1 tsp ground cinnamon
1/2 – 1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking powder
pinch of sea salt
1 1/4 cups almond/rice/milk of your choice
1/2 cup coconut milk
2 large free range eggs
For the walnuts:
1/2 cup walnuts, raw
1/2 tbs rice malt syrup*
1/8 tsp sea salt
*Rice malt syrup is made from fermented and cooked rice, and is a sweetener that is very compatible with the body. Feel free to substitute with maple syrup or honey if you prefer.
Pop the oven on to the lowest temperature. Combine the walnuts, rice malt syrup and sea salt and spread onto a lined baking tray. Put into the oven and bake until just crispy, or when you can smell their deliciousness. Cooking them on a low heat will protect the precious oils inside.
While this is happening, put the quinoa flakes and the rolled oats into a blender or food processor and blend until you have a fine ‘flour’. Place into a bowl with the cinnamon, ginger, nutmeg, baking powder and pinch of salt and set aside.
In a separate bowl, add the rest of the ingredients for the pancakes and whisk with a fork to combine. Pour the wet ingredients into the dry mix, and combine well.
Heat a fry pan and add a little coconut oil. Add the mixture in 1/4 cup servings to the pan – you should be able to cook them 2 at a time. Cook for a couple of minutes on the first side, until small bubbles appear on the top and the under side is golden. Flip and cook for another minute on the second side, or until nicely browned underneath.
Continue until you have cooked all the pancakes. Serve topped with yogurt / coconut yogurt and the salted caramel walnuts. Enjoy!