Pumpkin is featured in many weight loss recipes because it is low in calories and high in fibre, Vitamin A, Vitamin C and other minerals.
This recipe for gluten-free pancakes is a creative twist on traditional pancakes and can be included in your healthy eating plan from time to time as it’s devoid of refined sugar, white flour, butter, cream and other high calorie ingredients that lack nutrition.
Packed with fibre, omega 3 essential fatty acids and calcium, these filling, dense pancakes will be a weekend favourite with your family.
- Quarter of a cup coconut flour (coconut flour can be bought at health food stores or in the health aisle of major supermarkets)
- 4 eggs
- Quarter of a teaspoon baking soda
- 1 teaspoon of vanilla extract
- Half a teaspoon cinnamon
- Half a teaspoon of nutmeg
- 1 tablespoon chia seeds
- Half a cup pureed, cooked pumpkin
- 1 tablespoon virgin coconut oil
- 80 mls almond milk
- 100 grams of reduced fat Greek yoghurt
- 1 tablespoon of dried cranberries
- Quarter of a cup of chopped walnuts
- 50 grams honey
- Use chopped almonds, pecans or macadamias instead of walnuts
- Use pure maple syrup instead of honey
- Replace the dried cranberries with fresh raspberries or blueberries
- Substitute the almond milk for coconut milk, skim milk or rice milk
- To make the pumpkin puree, simply place half a deseeded butternut pumpkin face down on a deep baking tray. Add a few centimetres of water to the tray and bake in an oven at 200 degrees Celsius for 20- 30 minutes. Once cooked, scoop out the cooked pumpkin flesh and mash or blend in a blender or food processor until completely smooth.
- In a large bowl, combine the coconut flour, baking soda, chia seeds, cinnamon and nutmeg.
- In another large bowl, whisk together the eggs, half the coconut oil, almond milk, vanilla essence, and pureed pumpkin.
- In one bowl, mix together the wet ingredients with the dry ingredients.
- Heat the rest of the coconut oil in a non stick pan and scoop the mixture into the pan to form a thick pancake. The texture will be different from traditional pancakes, so you’ll need to make the pancakes into shape.
- Cook for a minute or two, then carefully flip the pancake and cook the other side until it browns. Keeping the heat on low-medium will ensure that neither side gets burned.
- When cooked, top with a dollop of Greek yoghurt and scatter with chopped walnuts and cranberries, then serve.
Serves: 4. Calories per serve: 340