Chef Kate: “These pancakes are one of my all time favourite meals to make for breakfast or brunch. They are also a big hit with Miranda Kerr and Orland Bloom’s family. I’m confident your family will love them too. The recipe may look a little challenging, but it’s not as half of the method is for cooking the pumpkin, which is easy to do. Adding Vital Protein Powder boosts the protein-content making them a healthy choice for any time of day”.
- MAKES Approx. 20 pancakes (10 cm/4 inch)
- PREP TIME 10-15 minutes (add 10 minutes if cooking pumpkin)
- COOKING TIME 5-10 minutes
2 cups (approx. 600 grams) cooked mashed pumpkin
OR 4 cups (600 grams) raw, peeled cut into 2cm/½ inch cubes)
4 eggs, beaten
2 cups (300 grams) gluten-free self-rising flour
½ cup Vital Plain or Vanilla Protein Powder
½ cup (125 ml) yoghurt
½ cup (125 ml) milk of choice
½ tsp vanilla essence
½-1 tsp sea salt (to taste)
Coconut oil (for cooking)
Optional Toppings: maple syrup or honey & nut butter or sweetened yoghurt & fruit.
- PREPARE PUMPKIN: Place raw/diced pumpkin in a large saucepan on medium high heat and cover with water. Cover and bring to a boil. Cook for 10-15 minutes or until tender. Drain and set aside to cool prior to using in the recipe (approx. 10 minutes). When the pumpkin is cooled, mash and set aside until ready to use.
Note: You can cook the pumpkin up to 2 days ahead and refrigerate. Or you may freeze in 2 cup portions then thaw before making pancakes.
- In a medium large bowl, mix all the ingredients together well.
- Heat a large frying pan to medium high heat and add a generous amount of coconut oil to the pan allowing it to heat for about 1 minute.
- Spoon enough batter into the pan to form a 10 cm (4 inch) round pancake and pat down gently to about ½ cm (¼ inch) thick. Repeat with another pancake leaving a little space between pancakes for turning.
- Cook for about 2 minutes on one side until they start to brown and flip carefully cooking for another 2 minutes. Be cautious not to burn them and adjust the temperature of stovetop, if needed.
- Continue making pancakes until all the batter is gone or reserve some and refrigerate for the next day.
- Serve immediately or transfer to an oven safe baking dish and loosely cover with baking paper placing them in a 120C/250F oven to keep warm until ready to serve.
- Serve with maple syrup or honey and nut butter or sweetened yoghurt and fruit.