pumpkin spice pancakes
Soft, warmly spiced and made with real roasted pumpkin, these are the kind of pancakes that taste like a treat while quietly doing quite a lot nutritionally. Eggs and Greek yogurt bring protein, oats and wholegrain spelt add fibre and complex carbs, and pumpkin brings beta-carotene — which the body converts into vitamin A to support vision, immune function and healthy growth. They’re soft, freezer-friendly, great cold and very easy to batch prep. Basically: make more than you think you need.
Makes about 20–25 small pancakes.
- ½ cup roasted pumpkin flesh. Roast or air fry pumpkin until completely soft, scoop the flesh from the skin, then mash or blend until smooth.
- 2 eggs
- 1 cup full-fat Greek yogurt or quark
- 2 tbsp olive oil
- ½ cup oat flour
- ½ cup + 2 tbsp wholegrain spelt flour
- 2 tsp baking powder
- ½ tsp salt
- 2–3 tbsp maple syrup
- 2 tsp vanilla
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of ground cloves, optional
- A little milk, if needed
- Olive oil or butter, for cooking
Roast or air fry the pumpkin until completely soft. Allow it to cool slightly, then scoop the flesh from the skin and mash or blend until smooth. Measure out ½ cup.
Add the pumpkin, eggs, Greek yogurt or quark, olive oil, maple syrup and vanilla to a blender and blend until smooth.
Add the oat flour, wholegrain spelt flour, baking powder, salt and spices. Blend briefly until combined.
Leave the batter to rest for 5 minutes.
Check the consistency. It should be thick but spoonable. If needed, stir in a small splash of milk.
Heat a lightly greased frying pan over medium-low heat. Spoon in small pancakes and cook for around 2–3 minutes per side, until golden and cooked through.
Cool completely on a wire rack before storing, freezing or packing.
- Packs great nutrients into one very snackable little pancake
- Apx. 5 pancakes provides a meaningful amount of protein, magnesium and vitamin A
- Soft, easy to hold and very kid-friendly
- Tastes just as good cold, so there’s no reheating needed for the lunchbox
- Easy to batch prep and freeze
Cool completely, then store in an airtight container in the fridge.
Freeze completely cooled pancakes with baking paper between layers, then transfer to a freezer bag or airtight container.
Defrost overnight in the fridge, or take from the freezer and allow to thaw fully before packing. Pack cold with an ice pack.
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