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.
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
- 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.
- 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.
- Heat a non-stick pan in medium heat
- Add baking soda and baking powder and gently stir them in the batter.
- 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.
- Carefully flip the pancakes and fry the other side for another 1.5 minutes.
- Continue with the rest of the batter until you have used up all. I made 6 pancakes out of it.
- 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)