Pumpkin pancakes

Pancakes area family favourite but are often made with ingredients that contain very little nutrition. We have given an old staple a nourishing makeover with this recipe for pumpkin pancakes. Using pumpkin gives the pancakes a lovely moist texture and is also a good source of beta-carotene, a powerful antioxidant.

Quinoa flour is a better alternative to regular flour, as quinoa contains all the essential amino acids crucial to the synthesis of proteins and liver detoxification. It also makes this recipe suitable for those with coeliac disease or those who avoid gluten.

Ingredients

½	Pumpkin, approximately (Main)
1 pinch	Turmeric
1 ¾ cups	Rice milk, or almond milk
¼ cup	Maple sugar
2 large	Organic eggs
1 ½ cups	Quinoa flour
2 tsp	Baking powder
½ tsp	Ground cinnamon
½ tsp	Ground ginger
½ tsp	Flaky sea salt
2 Tbsp	Coconut oil

To serve

3 Tbsp	Maple syrup
½ cup	Pecans
3 Tbsp	Yoghurt

Directions

1. Remove the skin from the pumpkin and chop it roughly. Put it in a large saucepan with water to cover. Add the turmeric and cook until soft. Drain the pumpkin. Measure out enough for 1 cup. Mash using an electric mixer.
2. Add the rice or almond milk, maple syrup and eggs. Beat on medium speed until smooth.
3. Whisk together the quinoa flour, baking powder, cinnamon, ginger and salt. Make a well in the centre and gradually pour it in to the pumpkin and milk mixture. Mix the ingredients by hand with a wooden spoon or with the mixer on low speed, just until everything is evenly blended.
4. Grease a skillet or frying pan with a tablespoon of the coconut oil over medium heat. Pour ¼-cup portions of the batter into the skillet, 2 at a time. Flip them over when bubbles begin to rise to the surface of the pancake and the underside is golden brown. Cook for 20 to 30 seconds on the second side, or until the centre springs back when pressed. Continue in this manner until all the batter has been used.
5. Serve a stack of pancakes for each person. Put a portion of the pecans in the centre of the top pancake and spoon some of the maple syrup over them.
6. Serve with a dollop of coconut yoghurt (recipe inDr Libby's Real Food Chef).