zoom The little plantation's pumpkin pancakes with Christmas spices

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    The Little Plantation's pumpkin pancakes with Christmas spices

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    The Little Plantation's pumpkin pancakes with Christmas spices

    • Vegan

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Makes: 12 - 14

    Ingredients

    320g of Dutchy organic butternut squash, pumpkin or sweet potato (with skin and seeds removed) 

    475ml soya or almong milk

    1 tsp apple cider vinegar

    3 tbs of melted Waitrose cooks coconut oil + more for frying

    250g essential Waitrose plain white flour

    1+ 1/4tsp Waitrose cooks' ground cinnamon

    1/2tsp Waitrose cooks' ground organic ginger

    1/4 tsp of ground Waitrose cooks' organic cardamom

    2tbs Waitrose golden caster sugar

    1tbsp Waitrose cooks' baking powder

    1/2 tsp essential Waitrose table salt

    Method

    1. Peel, de-seed and weight the pumpkin (or butternut squash or sweet potato). Cut the pumpkin into small squares, place in a small pot filled with water, and boil for about 20 minutes or until soft. 

    2. As the pumpkin is cooking, place the other wet ingredients (milk, apple cider vinegar and melted coconut oil) in a large bowl. Set aside.

    3. In another large bowl mix together the dry ingredients (flour, cinnamon, ginger, cardamom, sugar, baking powder and salt). Mix well. Set aside.

    4. Once the pumpkin is cooked through, discard all the water and mash the pumpkin with a fork until the pumpkin turns into pumpkin puree. Measure out 245g and add this quantity to the wet ingredients. Mix very well with a large spoon.

    5. Next combine the wet with the dry ingredients. Mix until just combined.

    6. Heat a small pancake pan (12cm) over a medium heat, add some coconut oil to the pan when it's hot. Then pour the pancake batter into the pan, using about 60ml of batter at a time. When bubbles form on top of the pancake and the bottom side looks golden brown, carefully flip the pancake over and brown the other side. Repeat until all the batter has been used.

     

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    Tip 1: To speed up the pancake making process, consider getting a pan where you can fry multiple little pancakes at a time.

    Tip 2: Not vegan? Feel free to use regular milk instead of almond or soya milk. 

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