Pumpkin Pancakes

Pumpkin Pancakes

By Farzanah Nasser

These pancakes are loaded with gut-loving ingredients: Vitamin A from the pumpkin/squash is important for the cells of your gut lining. The ground almonds are great at supporting levels of good bacteria like Bifidobacteria, important for immune health. The spices and olive oil are also considered a plant food and help feed the good microbes in the gut. Yogurt is a probiotic food so having it with the pancakes is a great way to get in extra goodness!

Makes 5 large or 10 medium-sized pancakes

1/2 cup pureed squash or butternut squash
2 eggs
1/2 cup almond flour
1/4 cup plain white flour (gluten free or other)
1 tsp pumpkin spice mix (1/2 tsp ground cinnamon, 1/4 nutmeg, pinch of clove powder)
1 teaspoon baking powder
1/4 cup almond milk or another plant milk
1tbs olive oil
1 tbs maple syrup


Start by whisking the eggs and pumpkin/squash together. When combined add the flours, baking powder and spices. Mix well and then slowly incorporate the milk, olive oil and maple syrup.

The consistency should be that of a cake batter. If it's too thick add a little more plant milk and if it's too runny add a a little more flour.

Heat frying pan up on med/low and add one tsp of olive oil. Once heated add 2 large tablespoons of the batter to this and let cook. Once bubbles appear on the top it's time to flip over and cook the other side. Take 2-3 minutes on each side to cook. Repeat this step until all the pancakes are cooked.

Serve with toasted pecans, yogurt and a drizzle of maple syrup

Tip: For the pumpkin/squash puree you can buy this ready made or make it yourself. To make it yourself just chop it (you can leave the skin on for squash) and steam until tender and then blend.