Pumpkin Pancakes with Apple Compote by The Hairy Bikers

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian

0 Reviews

No ratings yet

Save

Share

Print

These are a really great take on a pancake and you can use canned unsweetened pumpkin to make things quick and easy. Serve the pancakes with apple compote and some crème fraiche or low-fat yoghurt or just drizzle a little maple syrup over them. Epic! This recipe was created by the fabulous Hairy Bikers and features in The Hairy Dieters Go Veggie cookbook.

Method

  1. First make the apple compote. Put the apples in a small saucepan and add the lemon juice, cinnamon, cloves and maple syrup or sugar. Pour over 100ml of water, then cook gently until the apples are softened and fluffy. Add a little more water if necessary. Set the compote aside and keep it warm.

    • 3 Eating Apples (Cox, Diced)
    • ½ Lemon Juice
    • ½ tsp Cinnamon (Ground)
    • Pinch of  Cloves
    • 25g Light Muscovado Sugar (We Like Billington's)
  2. For the pancakes, mix the pumpkin purée, egg yolk, milk and sugar in a bowl until smooth. Mix the flour, baking powder and spices together in a separate bowl and add a pinch of salt, then whisk these dry ingredients into the pumpkin mixture. In another bowl, whisk the egg white until stiff. Carefully fold it
    into the pancake batter, mixing lightly but thoroughly until no streaks of egg white remain.

    • 150g Pumpkin Puree (Unsweetened, from a can)
    • 1 Eggs (Free Range) (Separated)
    • 225ml Milk (Whole)
    • 25g Light Muscovado Sugar (We Like Billington's)
    • 125g Wholemeal or Spelt Flour
    • 1 tsp Baking Powder
    • 1 tsp Cinnamon (Ground)
    • Grating of Nutmeg (Grated)
    • Pinch of Salt
  3. Spray a large frying pan with low-cal oil and place it over a medium heat. When the pan is hot, dollop on heaped tablespoons of the batter, spreading them out a little. You should be able to cook 4 pancakes at a time. Wait until bubbles appear on each pancake and they look set around the edges, then flip them over. Cook for another couple of minutes, then remove the pancakes from the pan and keep them warm. Continue until you have used up all the batter, spraying the pan in between each batch.

    • A Squirt of Low Calorie Oil Spray
  4. Serve the pumpkin pancakes with the compote and some crème fraiche or yoghurt if you like.

    • 4 tbsp Half Fat Creme Fraiche or Low Fat Set Yoghurt

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close