Pumpkin Pancakes with Apple Compote by The Hairy Bikers

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    • Vegetarian
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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.


  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 Unrefined 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 Unrefined 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

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