It’s that time of the year when the air changes a bit. Days are still quite warm but mornings and evenings are getting that teeny bit of nip the air. Yes, autumn! Time for autumnal browns, oranges, greens and rust. Warm breakfasts are quite welcome now. Though in our house, they are very welcome all through the year if they come in the form of waffles or pancakes! Keeping the seasonal theme in mind, we’ve been digging into these Pumpkin Orange Pancakes !
Pancakes are really so simple to make and very fast too. They are no longer a weekend special for us. As long as I’ve done a five-minute prep the night before, they are a breeze to make in the morning. One container with dry ingredients, one with wet. Whisk them all well in the morning and in no time at all, you have a nice warm stack ready. Now if only getting my kids up and ready was that easy !! 😉
This recipe is a great way to sneak in veggies in your diet. The humble pumpkin is available all year round now and is a wonderful, healthy addition to so many dishes. It adds a lot of moisture and a natural sweetness to baked goodies, and this case, to the pancakes. Orange juice and zest give a lovely bright fresh flavour. They came out so soft and fluffy that I was worried they’ll break as I was stacking them up!
A scrumptious , wholesome start every day of the week is not a big chore, I promise you! Just a little bit of planning can yield many delicious breakfasts. I’d love to hear from you! Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.
- Pumpkin puree is very easy to make at home. Peel and dice 500 gms of pumpkin. This would yield 250 gms of puree. Steam in a saucepan with a tightly covered lid, for about 20 minutes. You can mash it with a fork or blend it in your blender to get a smooth puree. I used the blender for this recipe. The leftover puree can be added to soup or be used for pumpkin sauce or in this pumpkin pie smoothie. It can also be used in this recipe for crackers !
- Chocolate chips are completely optional. So are the pumpkin spice chips.
- I didn’t feel the need to sweeten the batter, but you could add any sweetener of your choice.
- You can easily make it a gluten-free recipe by subbing the whole-wheat flour with buckwheat flour ( my absolute favourite).
Pumpkin Orange Pancakes
- 1.5 cup Wholewheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tbsp orange zest
- 1/2 tsp pumpkin pie spice Recipe given below
- 3/4 cup pumpkin puree
- 1 cup Light coconut milk You can use any milk of your choice.
- 1/4 cup orange juice Freshly squeezed
- 2 tbsp Coconut oil You can use vegetable oil too.
- 1 tbsp Maple syrup/ Honey optional
- 2-3 Tbsp Dairy free chocolate or Dark chocolate (70%) chips, Pumpkin pie spice chips optional
- Orange zest, Walnuts
- Maple syrup/ Honey for drizzling on top
Pumpkin pie spice
- 1 tbsp Cinnamon
- 1.5 tsp Ground ginger
- 1/2 tsp Ground cloves
- 1/2 tsp Ground nutmeg
- In a medium sized bowl, add the wholewheat flour, baking powder, baking soda, salt, pumpkin spice and orange zest.
- In another bowl, whisk together the pumpkin puree, coconut milk, orange juice, coconut oil and maple syrup or honey ( if using). Stir in the liquid mixture into the dry mixture and stir well, until no lumps remain. You want a slightly thick, soft dropping, cake- like batter. If the batter is too thick, you can add some more coconut milk or orange juice to thin it down.
- In the meanwhile, Heat a heavy bottomed pan to about medium hot. Grease the pan well and ladle in about 1/4 cup of batter. Once the underside is almost cooked, sprinkle some chocolate chips, if using.
- Flip when bubbles appear in the middle and the underside is browned, be careful not to burn.
- Cook for 1-2 minutes more on the other side.
- Repeat till you've used up all the batter.
- Stack up the pancakes, top with maple syrup or honey, some extra orange zest, walnuts. Serve warm and enjoy!!
Pumpkin pie spice
- Combine all the spices together in a small bowl. Store in an airtight container.