Pumpkin Sourdough Protein Pancakes (Vegan, Gluten-free, Refined Sugar-free, Oil-free)

Wednesday, November 02, 2016

As you can see from my previous blog post, I have been playing around with different pumpkin recipes lately since the weather is getting (relatively) cooler here in where I live. I was craving for pancakes yesterday and I have some leftover pumpkin puree. So, why not make some pumpkin sourdough pancakes? This recipe is indeed a variation of my previous sourdough pancake recipe and it turns out to be a HUGE SUCCESS :) I used chickpea flour for a higher protein content, but you can also use other flour such as oat flour, buckwheat flour or sorghum flour.


Ingredients:


Overnight sponge:

1/4 cup gluten-free sourdough starter
1/4 cup pumpkin puree
1/2 cup chickpea flour (or any other GF flour)
1/2 cup almond milk
1-2 Tbsp maple syrup


In the morning:

1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1 tsp pumpkin spice
1 tsp cinnamon
1/2 tsp turmeric
1/4 cup raw cacao nibs (or non-diary chocolate chips)
A handful of chopped pecans (optional but highly recommended!)
1/2 tsp baking soda
1 tsp baking powder


Directions:


  1. The night before making the pancakes, place the overnight sponge ingredients into a non-reactive bowl. Mix well, cover with plastic wrap an let it sit overnight.
  2. In the morning, before you make the pancakes, add all the other ingredients (except baking powder and baking soda) into the overnight sponge. Stir well.
  3. Heat a non-stick pan in medium heat 
  4. Add baking soda and baking powder and gently stir them in the batter.
  5. Pour 1/4 cup of the batter to the pan for each pancake and fry until you see bubbles forming on the surface of the pancakes and the circumferences dried out a bit. Mine took around 1.5 minutes.
  6. Carefully flip the pancakes and fry the other side for another 1.5 minutes.
  7. Continue with the rest of the batter until you have used up all. I made 6 pancakes out of it. 
  8. Serve with a sprinkle of cacao powder, cinnamon powder, maple syrup and some chocolate peanut tofu mousse (I used this recipe with the addition of 2 Tbsp of peanut flour)
  9. Enjoy!




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