gut friendly pumpkin pancakes

serves 2
preparation time
20 minutes
cooking time
20 minutes


  • 1 & 1/3 cups cooked mashed pumpkin (300g raw cubed pumpkin)
  • 2 medium eggs
  • 3 tablespoons hemp protein powder
  • 2 teaspoons slippery elm powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 cup almond meal (or nut/seed meal of choice)


Preheat your oven to 100c.

Bring a saucepan of water to the boil and add the pumpkin. Leave on a low boil until the pumpkin is nice and tender. Drain water and set pumpkin aside.

Add the pumpkin to a blender or food processor with the remaining ingredients. Blend well until a thin batter is formed. Allow the mixture to sit in the blender for at least 5 minutes.

Heat a medium sized frying pan to a moderate heat. Add a drizzle of extra virgin olive oil and pour in enough batter to create a pancake around palm size. You may need to use the back of a spoon to push it into shape slightly.

Allow the pancake to cook on the underside until golden brown, then very carefully flip it over to continue to cook through on the other side. Once ready, place on a plate and put into the preheated oven to keep warm. 

Continue to cook the pancakes using up all the batter, placing the cooked pancakes into the oven as you go to stay nice and warm. 

Once finished, serve the pancakes with toppings of choice. I have served them here with warmed stewed blueberries, rice malt and cinnamon. Lovely also with yogurt.