I’m not even being cutesy and blogger-y when I say that pancakes will never go out of style, and that the limit for pancake recipes does not exist. Pumpkin, banana, chocolate, plain – there are pancakes for every possible mood and occasion. These ones are gluten free and low FODMAP, all the while still delicious and a lil bit fancy.
Personally, I’m not the sort of person who likes to make a tremendous effort before coffee in the morning, which, ironically and precisely, is why pancakes are the ultimate lazy breakfast. How so, you ask? By making them ahead, and either A) eating them straight out of the fridge en route to early morning pilates or B) giving them a hot minute in a pan, before doing exactly the same thing. Quicker than a slice of toast.
FOR THE PANCAKES:
250g pumpkin, cubed and steamed
3/4 cup (90g) brown rice flour
1/2 cup (60g) tapioca flour
4 tablespoons coconut or brown sugar (use brown sugar if you’re particularly susceptible to fructose)
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1 teaspoon vanilla bean paste
2 teaspoons apple cider vinegar or lemon juice
1-2 tablespoons melted coconut oil
- Combine all the ingredients in your food processor until a thicccc batter forms.
- Melt some butter or coconut oil for a medium heat, and allow to pan to warm for a couple of minutes. Once it has, spoon a couple of tablespoons of batter into a pancake shape. Turn the heat down, and cook for a couple of minutes, until the pancake is safe to flip. Do so, and then cook for an additional couple of minutes. They are thick pancakes – be patient so that you don’t end up with raw pancake insides. Always a disappointing moment.
- Repeat with the remaining batter, and serve with some berries, maybe some coconut yoghurt, definitely some maple syrup. Basically whatever you’re in the mood for.