Pumpkin Pikelets

I’ve got quite a stockpile of root vegetables in my pantry at the moment, and its way to hot to make soups and heavy starchy foods. I’m the only pumpkin fan in my house, so I thought I would infuse some of that pumpkin sweet flavour into our morning breakfast. Little O was really not interested, so I made these after taking her to kindy for Marco and I. We both really enjoyed them and they were a nice change to our mundane morning routine of avocado on bread. I did try them with the little one later, but she still wasn’t a fan. Unlike other children, she despises sweet vegetables, like sweet potato, corn and peas. Zucchini pancakes and broccoli frittata are much more welcome on her breakfast plate. Perhaps, next time I can sway her with some maple syrup, since she still loves sugary condiments. Anyway if you’re open to the deliciousness of sweet pumpkin, I’m sure you won’t be disappointed with these pikelets.

Pumpkin Pikelets

Ingredients:

1 small butternut pumpkin

Olive oil

sea salt

1 cup organic plain flour

1/2 cup plant milk, plus more

1 large egg

1/4 cup coconut sugar

1/4-1/2 ground cinnamon or pumpkin spice

coconut oil, to cook

real maple syrup to serve

Method:

  1. First, you need to roast your butternut pumpkin, which should be done ahead of time. Just chop the pumpkin in half, remove the seeds, drizzle with olive oil, sprinkle with sea salt. Roast in 180-degree oven for 30 minutes, or until the pumpkin flesh is soft. Then scope out, mash and allow to cool in the fridge, until your ready to use. You should have at least a 1 cup of mashed butternut pumpkin.
  2. In a large mixing bowl, add mashed pumpkin, flour, milk, egg, coconut sugar, cinnamon and a pinch of sea salt. Whisk until combined and add more milk if the batter is too dry.
  3. Heat your hot plate or crepe pan on medium heat and drizzle with coconut oil. Once the oil is hot, drop the batter into a pan, using a 1/4 cup measuring cup and try to flatten it out a little. Cook on one side, until you start to see little holes appear on the top, or when the sides crisp up and then flip and cook on the other side. They only take a couple of minutes to cook in total. Continue until you have used all of the batter.
  4. Enjoy the pikelets with a drizzle of maple syrup.

Makes 10 pikelets.

Spelt Pumpkin Baked Donuts

I was so inspired by my recent visit to Nodo, I decided to create my own baked donuts. Mine aren’t gluten-free however, they are vegan, soy-free and nut-free. They are also made from mostly spelt and with fresh pumpkin, so they nutritious and easier to digest. Coconut sugar also works beautifully in them, so they are just sweet enough. I hope you like them!

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