Today I discovered that polenta and pumpkin work extremely well together in these Pumpkin Pancakes. Along with with cinnamon and syrup I had the best of times! These American style gluten-free pancakes are inspired by my Oat Pancakes – cos pancakes should know no boundaries (don’t always have to be made with regular flour is what I mean by that).
I was always under the assumption that ground cornmeal could only ever taste as exciting as a pair of wet socks, but then I made a pizza base and it was pretty darn good. I mean I did mix it up with some sweet potato to give it that extra thrill, so why not do the same thing but in pancake form? I’ve not gone wrong with pancakes yet so if they taste like trash, then I know never to make them again.
So this was more of an experimental recipe, as in I had no idea whether it would taste good or bad, but I certainly hoped it was edible! The pancake was more dense than a simple wheat flour version due to the moist nature of the pumpkin and the less porous polenta, but it was like a rich, sweet, spiced griddle cake, which is perfect for winter- I don’t know why, but it just is!
If you like these Pumpkin Pancakes…
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Pumpkin Pancakes Recipe
Pumpkin Pancakes
Ingredients
- 180 g polenta
- 90 g buckwheat flour
- 1 tbsp baking powder
- 1 tbsp bicarbonate of soda
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 650 ml soya milk
- 150 g pumpkin puree
- 1 tbsp rapeseed oil plus extra for frying
Instructions
- Combine all dry ingredients together and make a well in the centre.
- Pour all wet ingredients into the well and whisk slowly to achieve a creamy batter.
- Heat oil in a frying pan and scoop the batter into the hot pan, a tablespoon at a time.
- Leave to cook for 3 minutes on one side before flipping to the other side to cook for a further 3 minutes.
Notes
- Buckwheat flour can be replaced with other flours including almond, coconut or regular wheat flour
- Coconut sugar can be subbed with other sweetener of choice