INGREDIENTS
¾ cup (175g) roasted pumpkin flesh*
4 free-range eggs
1 tsp good-quality vanilla essence
¼ cup (60ml) pure maple syrup or rice malt syrup (rice malt will be less sweet)
¼ cup (60ml) almond / coconut milk
1½ cups (175g) almond meal
½ cup (60g) tapioca flour
1 tsp gluten-free baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
Coconut oil / ghee for frying
* To obtain the roasted pumpkin flesh, cut ¼ of a crown pumpkin into large chunks, toss with melted coconut oil or ghee and roast at 180C until very tender. Mash roughly with a fork before pressing tightly into a measuring cup to gain correct amount. Do not boil the pumpkin as it would be too watery.
METHOD
1. Combine all ingredients in a food processor and mix until the batter is smooth.
2. Heat a generous dollop of oil in a large saute pan over a medium heat. Cook the batter ¼ cup at a time. Use the back of a spoon to flatten the batter a little once it hits the pan. You should be able to fit 2–3 pancakes in the pan at one time. Each side will need about 2 minutes. Flip with care as the batter is delicate. Reduce heat if the pancakes are cooking too quickly.
3. Store the pancakes in a warm oven until you have used all the batter. Leftover pancakes can be stored in the fridge for up to two days. Gently reheat in the oven.
• Recipe extracted with permission from Wholehearted by Kelly Gibney, Beatnik Publishing, $49.99, beatnikshop.com
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