Pumpkin spice wholemeal quinoa pancakes…That’s a bit of a mouthful, isn’t it? Well let’s just go ahead and through some more delicious descriptions to these lovely little spiced cakes. More deliciousness? Yes indeed. I’m talking two different tasty toppings for you. Trust me, it’s worth the extra mouthful.
Why two toppings? Well, you’re not always in the mood for the same bite, are you? Choice is good. And I like my choice to be in the toppings. It’s how I play to my often rambunctious flavour mood swings. It’s also how I control elements such as sweetness, instead of sweetening the pancake batter itself. Really, toppings are just a fun way to mix things up. And I like to mix things up.
So here we go….today I’m giving you the choice of pumpkin spice wholemeal quinoa pancakes with a maple pecan crumble….or if you are so inclined, you can have your pumpkin spice wholemeal quinoa pancakes with a spiced molasses syrup. Whichever way you want to elaborately describe these merry morsels, the choice is yours.
Pumpkin Spice Wholemeal Quinoa Pancakes with Maple Pecan Crumble
Makes 6 small-medium pancakes
Note: * ensure your pumpkin is chilled in the refrigerator before use. It yields a nicer pancake.
For the pancakes
1/4 cup Pecans (processed finely in a hand held blender)
1/2 cup Wholemeal Plain Flour
1/4 cup Quinoa Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon ground Ginger
1 1/2 teaspoons ground Cinnamon
A pinch of ground Cloves
A pinch of freshly grated Nutmeg
3 pinches Salt
1/2 cup *cold Canned Pumpkin Puree (I buy mine from USA Foods. Alternatively you can make your own by steaming and then pureeing (and chilling) pumpkin)
1/2 teaspoon Vanilla Extract
2 tablespoons runny Honey
2 tablespoons Milk
Butter to grease your pan
For the crumble topping
1/3 cup Pecans
1 1/2 teaspoons Pure Maple Syrup
Pure Maple Syrup
1. Using a hand-held blender, process the pecans for the pancake mix until finely chopped – you’re aiming for flour-like/powder consistency but a few lumps are fine. If you do not have a hand held blender or food processor, you could very finely chop them up with a knife until as ‘flour-like’ as you can get (some lumps are fine, the batter will just be more lumpy).
2. Sift the wholemeal and quinoa flours into a large mixing bowl (adding back to the bowl any remaining fibre flakes). Sift in the baking powder and spices, then add the salt and pecan mixture and stir to combine.
3. Whisk the egg in a separate, smaller mixing bowl. Add the cold pumpkin, vanilla, honey and milk and stir to combine.
4. Fold the wet ingredients through the dry ingredients until just combined (do not over-mix). Let the mixture sit while you make your crumble topping.
5. For the crumble topping, pulse the pecans in a blender until roughly chopped (alternatively you can chop with a knife). Toast the pecans in a non-stick pan over low-medium heat (shaking the pan to ensure even toasting) until lightly toasted (~4 minutes). Once toasted, turn the heat off and add the maple syrup, stirring to ensure even coating. Set aside to cool.
6. Cook your pancakes by heating a non-stick pan over low-medium heat with a dob of butter (ideally use two pans and cook all your pancakes at the same time). Test that the pan is hot by flicking water on the pan (if it dances, it’s ready). Spoon heaped tablespoons of the mixture onto the hot pan and form into pancake shape (keeping in mind you’re aiming for 6 pancakes). Cook for ~4 minutes until golden brown. Flip and then cook for a further ~3-4 minutes until golden brown and cooked through.
7. Once cooked, stack the pancakes on top of each other, then top with a spoon of greek yoghurt, the pecan crumble and an extra drizzle of maple syrup.
Alternatively, you can skip the crumble topping and slather your pancakes in leftover Spiced Molasses Syrup from when you made Jamie Oliver’s Apple Pepper Pot Cake…oh yes you can.
This syrup will generally make everything better.
If you combine the two toppings you’re in a totally different league to me. I can’t even handle that mouthful.