Pumpkin and apple pancakes

Pumpkin and apple pancakes

I love this time of the year: October transiting into the sometimes murky and gray month of November.

I am not so much for fake cobwebs and vampire fangs, but I like the eerie, special  feel about these days of recollection and remembrance, when we send out our thoughts to our departed beloved ones.

Time for lighting candles, taking long walks in the autumnal sunshine and infusing our lives with the rich and earthy orange and yellow hues  of pumpkins and squashes.

So, when given the choice between a trick an a treat, I chose the treat and  specifically pumpkin pancakes.threepumpkinpattiesandtea


Pumpkins are quite hard to peel, but don’t worry, there is a trick!  Wash the pumpkin and put it on an oven tray with a bit of water and steam it in a  175  degree oven for about 10-15 minutes and until the peel has softened and can be pierced with the tines of a fork. Don’t let it become too soft, the flesh should not completely surrender. You just want the pumpkin to become tender enough for you to be able to handle it with ease.

To make these pancakes I tweak this recipe, by replacing the banana with a slice of grated pumpkin, and by adding ground cinnamon (the coconut is optional).

On the last day of October, I  tried a version without the flax-seed.

This is what you will need for 10 small pancakes:

1 generous slice of grated pumpkin
1 grated apple
4 tbsp buckwheat flour
2 dates cut in pieces & 1 tsp raisins
2 tsp ground cinnamon
2 tsp tahini (sesame paste, or similar) & 2 tsp sunflower seeds
1 tsp baking powder
100 ml of either orange juice or milk, dairy or non dairy


Mix all the ingredients together until you obtain a smooth dough. Let it rest in the fridge overnight or set aside for a while before you add the baking powder.

One tablespoon of dough makes one petite pancake. As this version does not contain  flax-seed – which acts as a binding factor – the pancakes may slightly collapse – just slightly! – when you flip them over. You just need to press them a bit after turning them to help them regain their original shape. Baking them twice on each side is recommended.

A drizzle of carob syrup, some hot tea and the day can start.   No treat without a trick and no trick without a treat.



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