This is such a delicious and seasonal recipe for a gluten free breakfast pancake. Made with coconut flour which needs an increased quantity of liquid, a cup of steamed or roasted pumpkin moistens the mix and provides a wonderful sweetness that contrasts perfectly with the tart dried cranberries.
During the Autumn and Winter months I roast a pumpkin or squash on a weekly basis, just whenever my oven is already on, and store the sweet and sticky flesh in a container in the refrigerator. Cooked pumpkin or squash can be used as a thickener for soups and stews and adds a sweetness to a homemade tomato Ragu. Spooning the sweet orange flesh into different dishes throughout the week is a wonderful way to incorporate more vegetables into your diet especially if you have reluctant kids. In this gluten free pancake recipe the pumpkin is really the star as the pancakes have such an attractive vibrant orange colour.
Cooked in butter and made with whole foods including coconut, four eggs, a betacarotene packed vegetable and a dried fruit, these pancakes are rich and filling and would make the perfect cinnamon-y accompaniment to Christmas Morning tiding you over until your turkey dinner.
- 1/3 cup coconut flour
- 1/2 cup dried unsweetened cranberries
- 1 cup butternut squash or pumpkin cooked
- 4 eggs beaten
- 1tsp bicarbonate of soda
- 1tsp cinnamon
- 1/4 cup butter for cooking
- Combine all of the ingredients in a bowl except the cranberries and beat thoroughly. (I used a hand blender to make a smooth batter)
- Stir the cranberries through the batter.
- Spoon the batter into the melted butter in a frying pan or on a griddle.
- Cook slowly on a medium heat for 5 minutes each side.
- Serve with maple syrup.
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