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Pumpkin & Goats Cheese Pancakes

Pumpkin and Goats Cheese Pancakes

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


Pumpkin & Goats Cheese Pancakes


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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