Halloween is less than a week away, so let’s talk about what scares us…
I’ll go first. I am scared of birds – all birds: chickens, magpies, budgies, anything with wings has me ducking (no pun intended) for cover. I am scared that one day my cat is going to realise that we are all scared of his awesome power and use it to take over the world. I am scared of spooky movies, that weird Kraft cheese that comes in a jar (how….why…), the chemicals in bug spray, taking the rubbish out to the bin in the dark, and crawling into bed alone. I am scared of snakes and lizards and things that crawl. I am scared of life passing me by too quickly without me remembering to seize each day and put my mark on it somehow. I am scared of missing out on adventures, leaving some corner of the earth unexplored, of losing my love of letting go and getting gone.
There is nothing scary about these pancakes though – apart from how healthy they are! I was inspired by a post I saved a little while ago by Top with Cinnamon, but in honour of the approaching spooky season I decided to give them a little pumpkin and spice treatment. These aren’t sturdy pancakes (like these), but rather delicate and light – a breakfast (or dinner – no judgement) that won’t weigh you down. Subtly spiced with cinnamon and cardamom, and although they contain banana they don’t taste like it. These Healthy Pumpkin Pancakes are a breakfast that nourishes that part of your soul that needs pancakes (I can’t be the only person who has this part) and nourishes your body without filling it up with excess sugar. Pancakes you can feel good about!
Healthy Pumpkin Pancakes for One (gluten free)
Makes about 8 small pancakes (~3-inches across). Serves One. Choose your favourite toppings; I used berry jam and some sliced strawberries and topped the stack with some Greek yoghurt.
- 1 whole egg
- 2 egg whites
- 1/3 cup puréed pumpkin
- 1/4 cup mashed banana
- 1/4 teaspoon vanilla essence
- 1 tablespoon buckwheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Sprinkle of cardamom
- Toppings of choice ( see above)
- In a medium bowl whisk together the whole egg, egg whites, puréed pumpkin, banana, and vanilla essence until well combined.
- Sprinkle over buckwheat flour, baking powder, cinnamon, and cardamom and beat with a whisk until thick and fully incorporated.
- Heat a small frying pan over medium heat and spray lightly with cooking oil.
- Spoon a small amount (I used about 2 tablespoons) of mixture onto the pan. Bubbles will rise to the top as the pancake cooks. Once most of these have popped (about one minute), flip over and cook for thirty seconds to one minute. Use a thin spatula as the pancakes are very delicate.
- Remove to a plate, keep covered until the rest of the batter is cooked.
- Pile up on a plate and top with your favourite pancake accessories. Perhaps try some honey, Greek yoghurt and berries, or for a weekend breakfast perhaps ice cream and maple syrup.
So dear reader, tell me, what are you afraid of? Or, better yet, have I tempted you into making pancakes for breakfast this weekend?