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Gluten-Free Pumkpin Pancakes


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Ingredients

10 piece(s)

Pumpkin Pancakes

  • 125 grams sorghum flour
  • 60 grams Coconut Flour
  • 60 grams quinoa flour
  • 60 grams potato starch
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons Gluten Free Baking Powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons oil, grapeseed, organic canola, or coconut
  • 2 tablespoons raw agave nectar or honey
  • 1 egg
  • 250 grams light coconut milk, more if needed
  • 80 grams pumkin puree
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Pumpkin Puree
  1. Place the rice basket into the bowl. Add 160 grams of chopped up pumpkin. Add 800 grams of water and cook Closed lid varoma temp, 15 minutes speed 2. When pumpkin is cooked allow to cool and mash with a fork.

  2. Pumpkin Pancakes
  3. Place all dry ingredients into the bowl and Closed lid press turbo 3 times. Add the pumpkin, oil, agave, egg and coconut milk and mix Closed lid 15 seconds, speed 5. remove lid, scrape down sides of bowl and mix again Closed lid 15 seconds speed 5.

  4.  


    Heat up a griddle or large iron skillet and oil it lightly. Drop about 1/4 cup of batter onto the hot griddle and quickly spread the batter into a circle using the back of a soup spoon. Don't make the pancakes too thick.


    Cook the pancakes for two to three minutes till bubbles form; then flip the pancakes with a thin spatula and continue to cook until the underside is golden and the center is cooked through- roughly two more minutes.

  5.  


    To serve drizzle with maple syrup add a dollup of apricot jam and sprinkle with pepitas or toasted pumpkin seeds


     

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Accessories you need

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Tip

To test if your griddle is ready to cook drop a drop of water into it, if it pops and sputters on the griddle or iron skillet, it is ready to cook pancakes.

If the pancake batter is too stiff to work with, add more coconut milk, a tablespoon at a time until you achieve a smooth pancake batter that you can smooth easily with the back of a spoon. However, if the center of the pancake is gummy, it may be that the batter is too wet. Adjust by adding a sprinkle of sorghum flour (not starch) into the batter.


 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I don't know what I did

    Submitted by CAG69 on 2. February 2015 - 00:07.

    I don't know what I did wrong, but my batter was way too thick.  I tried to thin it down with extra coconut milk, but they just didn't work out for me at all.

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