Pumpkin Pancakes

June 26, 2016

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There is something about small, chubby, baby hands picking up a pancake that warms my heart.

It must be something to do with the fact that I grew up in a pikelet-eating family. My mother would often make them for an after school snack (lucky us, I know!). I have clear and fond memories of little, fluffy rounds, stacked up and spread with jam on the counter. They were wholesome rocket fuel for my brothers and I, sending us off to the park to swing and jump, to ride around court on our bikes or, when I wanted alone time, to sit under the fairy tree at the front of our property with books. The other week, as I watched Joan reach for a perfectly baby-sized pancake and put it to her mouth before kicking her legs with glee, I just about fainted from the sweetness, from the full-circle beauty of it all… from the reality that I am now the mumma, making those little, fluffy rounds, fuelling my babe up to explore the world.

Joan adores these pancakes. Rarely does my baby girl laugh and chat at the table until she has had a decent portion of her food (she takes eating very seriously), however whenever I serve these pancakes they elicit instant giggles. Sometimes I spread them with almond butter, avocado or yoghurt and she seems to like them each way, though perhaps almond butter is her favourite. Perhaps I am just wanting an excuse to buy or make more almond butter… This recipe makes 8 small pancakes, which Joan will eat over a couple of days. They’re lovely cold from the fridge and make excellent cafe food (i.e. bringing a snack from home) as they don’t leave you with a lot of tricky or sticky mess to clean up.

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Pumpkin Pancakes

Makes 8 mini pancakes

Note: I made these pancakes multiple times before posting, as I found the water content of your pumpkin can greatly alter the results. Best to try them one time and get the hang of the texture. You want a thick but not too thick batter.

Ingredients
1/4 cup rolled oats
60-70g steamed pumpkin (heaping 1/4 cup loosely mashed)
1 egg
Extra virgin olive oil (EVOO)
optional: ground cinnamon or ginger, freshly grated ginger, nut butter

Method
1. If you haven’t already steamed the pumpkin, do that and allow it to cool (I steam a bunch and use some in pancakes, some as snacks for Joan, some for me as snacks or in salads…)
2. In a mini food processor, blitz the oats until a fine(ish) flour. Add the pumpkin and blitz to combine. Whisk the egg into the mixture and any additional flavourings.
3. Heat some EVOO in a skillet over low-medium heat. When hot, drop heaped tablespoons on the mixture into the pan, creating little pancake rounds. I fit four at a time in my pan, so do two batches. Cook the pancakes until they look like they’re firming up and are ready to flip (~2 minutes), then flip them and cook on the other side for a minute or so until cooked through. Allow them to cool then serve plain or with a spread of almond butteror avocado. Keep leftovers in an airtight container in the fridge and eat within a day or so.

Heidi xo

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  • Sian Therese June 26, 2016 at 11:08 pm

    So sweet! It really is full circle beauty. These pikelets look yummy! Storing this one away for bubba!

    • Heidi June 30, 2016 at 8:22 am

      Yay! x

  • Caitlin Boulware June 27, 2016 at 7:56 am

    So excited to make these for my daughter! We will start solids in about a week. Thanks!!!

    • Heidi June 30, 2016 at 8:22 am

      Oooh how fun! x

  • Rosa June 27, 2016 at 5:58 pm

    Love this Heidi, thanks for the récipe! Looks so good and easy to make, perfect for the children!
    Love,
    Rosa

    • Heidi June 30, 2016 at 8:22 am

      So good & easy, thanks Rosa! x

  • Sophie June 29, 2016 at 9:48 pm

    Hi Heidi. I’d love to try these..
    What kind of mini food processor do you use?
    Sophie

    • Heidi June 30, 2016 at 8:23 am

      Hi Sophie! Anything that will blitz the oats will be fine. As it’s a small amount i use a mini one (this is the brand i was gift at christmas & I use the mini chopper part for small preparations like this: http://www.electrolux.com.au/Masterpiece_Stick_Mixer/). You could always try using quick oats and mixing it all with a fork until smooth. x

  • Jacqui July 1, 2016 at 8:34 pm

    I would love to try these, though my son is allergic to eggs, so do you think it would work with egg replacer?

    • Heidi July 3, 2016 at 2:56 pm

      Hi Jacqui! Certainly worth a shot, try a chia egg or even mashed banana. They’re a sloppy mix to begin with, so it’s hard to say if using an egg replacer would tip it over the edge into full on slop, I’m sorry! Good luck and let me know if you try it! x

  • Liss August 12, 2016 at 4:34 pm

    Hi, I’ve just made these for my baby girl who adores pumpkin, so I know she’s going to love them! Do you think they would freeze ok?

    • Heidi August 15, 2016 at 8:58 am

      How wonderful! Yes I do x

  • Natalie December 2, 2016 at 12:15 pm

    Just made these for my nine month old son for lunch with some avocado on top and he loved them! I was really impressed by the texture as well – wasn’t expecting them to be so “pancakey” if you know what I mean! Easy, delicious and nutritious. Might have to make some adult size ones next time…

    • Heidi December 2, 2016 at 1:17 pm

      That makes me so happy Natalie! Thank you for letting me know x