I’ve always had a sweet tooth. It’s time I stopped apologising for it, or feel guilty about it. In the past, I’ve always denied myself something sweet, categorizing it under “Evil Food That I Love”. It’s time to stop that self shaming and to see how I can adapt certain recipes so that I can still enjoy the food that satiates my taste buds.
Pancakes. Oh boy. Pancakes for breakfast more specifically. Every weekend at home, it’s Pancake Brekkie Day. Over the years I’ve used a Martha Stewart recipe that has been fool proof, fluffy, and incredibly delicious. When my daughter’s have their friends over for sleepovers, the kids all know that it’s pancakes in the morning and they are geared up for getting multiple pancakes in. It uses the normal pancake ingredients like plain flour and sugar.
But since cancer, I’m trying to reduce my refined sugar intake, which isn’t an easy task to do when my cravings run on the sweet side. And while I’m not gluten intolerant, wheat does cause my tummy to bloat. So I’ve adapted some recipes that are wheat and refined sugar free. As it’s Thanksgiving I was inspired by a recipe by One Lovely Life. It uses no flour or no granulated refined sugar. I’ve adapted it slightly to suit my tastes, and I used my darling Blendtec Blender (it’s my favourite child at the moment) to whizz everything together.
As I’m half Australian, pumpkin runs in my blood as it’s a huge deal there (as is lamb). I love it roasted, steamed and everything inbetween. Normally I roast a pumpkin with rapeseed oil and a couple of tablespoons of cinnamon, then once cooled I purée it and bag it up in about 200g portions, ready for cooking or making into smoothies. Of course, you can use butternut squash as well. But it tends to be pricier compared to pumpkin so, pumpkin it is! Even saying that word… pump-kin… mmm.
These pancakes are not terribly sweet as I reduced the amount of maple syrup, but I eat it with my home made date syrup. Just a tablespoon of it and it complements the pancakes while giving it a mild sweet flavour. To make the date syrup, first soak a cup of pitted dates in hot water for about 20 minutes to soften. Then blend it with half a cup of filtered water and a little squeeze of lemon juice. You can always add a bit more water or lemon juice to taste – but don’t do what I did the first time – too much lemon juice yikes! You can never take it out… but you can add it in!
Enjoy these pancakes anytime of the year – after all here in Singapore we don’t get autumn so if I had to wait for the changing colour of the leaves I’d be waiting forever! Just a note on the texture, if you make them bigger, they get quite thick and the middle gets a bit sticky. So I make dollar size pancakes, which look cute and also cook well all the way through. Let me know how you enjoyed the pancakes.
PUMPKIN OAT PANCAKES – makes 30 dollar size pancakes or 15 palm size (quarter cups worth of batter)
2 1/2 cups rolled oats
200g pumpkin purée (home made or canned but make sure there’s no added sugar)
1/4 tsp salt
1 heaped tsp baking powder
1 heaped tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
250ml non-dairy milk (or if you’re drinking dairy then go for it)
2 tablespoons maple syrup
2 tablespoons coconut oil (or substitute with rapeseed oil or butter)
2 tsp apple cider vinegar
1 scoop vanilla protein powder (I use BioTrust low carb non hormone free protein powder)
How to :
First blend the oats for 20-30 seconds on medium speed so it turns into oat powder.
Add salt, baking powder, bicarbonate of soda, ground cinnamon, ground nutmeg, ground ginger, protein powder and pulse to mix.
Then add in the rest of the ingredients, and blend until combined. Let it rest for up to 10 minutes.
Heat oil of choice in a frying pan (I use coconut oil), and pour about an eighth cup of batter. I use a small ice cream scoop which gives me perfectly formed pancakes.
Bubbles will form at the top, then flip and cook till the bottom gets nice and brown, about 1-2 minutes.
Serve with home made date syrup or maple syrup. Enjoy!