These savoury pancakes are a nice way to mix breakfast up a bit and try something different. Any leftovers are great as a school lunchbox snack or to reheat for breakfast the following day. Although they taste so good I don’t think you’ll get many leftovers!
Happy sprouting, baking and cooking!
x Danielle
250g roasted pumpkin, mashed
2 eggs
50g goats cheese, crumbled
100g buckwheat flour
2 tbs tapioca flour
¼ tsp ground nutmeg
¼ tsp sea salt
1 tsp baking powder
2 tbs olive oil
This recipe is best made with leftover roast pumpkin. I’ll often roast a batch of pumpkin in the oven once a week. It’s great to have on hand to add to salads, make these pancakes with or even make a pumpkin soup with.
Add the mashed pumpkin, eggs and goats cheese to a bowl, mix until combined. Add the buckwheat flour, tapioca flour, nutmeg, sea salt and baking powder, mix again until combined.
Heat a tablespoon of olive oil in a large frypan and spoon some of the mixture into the pan, you should be able to fit 3 pancakes into the pan. Cook over a medium heat for 3 minutes, then flip and cook on the other side for another 2 minutes. Continue this process until you have used up all of the mixture.
Serve topped with some more crumbed feta and another sprinkle of nutmeg.
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