This week I’m sharing another simple recipe using seasonal pumpkins for you and your little ones to enjoy together. The kids are likely to love these as they’re sweetened with banana and a little cinnamon and you can have some fun choosing your toppings together. They’re also a great recipe to get older kids involved with the prep!
The batter for these sweet banana and pumpkin pancakes is made in moments in a food processor. Cook the pumpkin first by steaming it – this only takes 10 minutes. The pancakes are soft and fluffy, gluten-free and vegetarian and help you use up pumpkins at Halloween AND provide some veggies!
This recipe is also perfect for using up your Halloween pumpkins too, so much waste happens around Halloween and this year I’m making it a bit of a mission to provide PLENTY of pumpkin recipes to ensure nothing goes to waste! Don’t forget to check out my family friendly pumpkin soup and hummus recipe, too!
Thanks again to Emily Kerrigan for this recipe. Check out her website or Instagram for more.
Takes: 25 minutes
Makes: 6
Ingredients
- 100g cubed pumpkin
- 2 eggs
- 1 banana, peeled and chopped
- 85g almond butter
- ½ tsp ground cinnamon
- 35g ground almonds
- 1 tsp baking powder (gluten-free if required)
- a knob of butter
- yoghurt, berries or chopped pecans to serve
Method
- Cut the pumpkin in half then peel each half with a speed peeler. Scoop out the seeds and stringy flesh with a tablespoon (you can reserve the seeds to roast – see Tip). Chop the pumpkin flesh into slices and then cubes (about 2cm). Weigh out 100g and steam for 10 minutes.
- Add the pumpkin to a food processor alongside all the remaining ingredients, except the butter. Blend to a batter.
- Melt the butter in a large frying pan over a medium heat. Dollop in spoonfuls of pancake batter (about 2 tbsp per pancake) in batches. Cook for about 5 mins before carefully flipping with a wide spatula or fish slice and browning on the other side for another 5 minutes. Don’t try and flip them until you can feel they are ready to come away from the pan surface – because they are made without gluten, they are a little bit more delicate. Repeat with the remaining batter. Serve in a stack (for you) or just one pancake sliced up for little ones with a dollop of yoghurt and their favourite berries. Parents and older children can garnish the pancakes with chopped pecans or roasted pumpkin seeds (omit seeds or nuts for little ones as they can be a choking hazard!)
Do also check out my baby pancake recipe and my pancake sheet recipe for babies and toddlers if you’re looking for more pancake inspiration!
