Coconut Pumpkin Pancakes
Fluffy and light addictive soft texture pancakes
I was trying to make high-nutrition pancakes for my kids last Saturday, so I searched the fridge for the good stuff and found a piece of pumpkin, which I immediately paired with the coconut — a great combination.
Coconut Pumpkin Pancakes - the ingredients
Cooking pumpkin is fast and easy. I love how it gets soft in less than 20 minutes — it makes the pancake-making spontaneous. Just cut the pumpkin into medium chunks to save cooking time.I cook the pumpkin with one tablespoon of cinnamon — it gives the pumpkin a great tangy flavor, and it's strong enough that you don't need to add cinnamon to the pancake batter as well.
There are a few ways to get coconut into the batter and I'll show some of them in my future posts. In this case, I used coconut flakes that I added straight into the batter.
If you want to make these coconut pumpkin pancakes paleo style, you can use coconut flour instead of regular wheat flour.The batter
Making the batter is easy. I usually use the food processor to save time, but a regular whisk and a bowl is just fine. These pancakes won't be as full of bubbles as regular pancakes, because the pumpkin and coconut flakes make the batter heavier — but don't worry, they'll still come out light and fluffy. Thanks to baking powder and baking soda, our two chemical catalysts, we'll have plenty of bubbles and air inside the pancakes. I've talked about what these great powders do in my whole-wheat pancakes post. Cooking these coconut pumpkin pancakes is the same as cooking regular pancakes, though I've noticed that a lower temperature and a longer time on the pan gets better results — more moisture in the pancakes and no burnt edges.
Method
- 1
Cook the pumpkin· 25 minutes
Place a medium saucepan filled with water on medium-high heat Cut the pumpkin into small cubes, place in a saucepan and bring to a simmer. Add cinnamon and reduce heat to low, cook for 25 minutes until soft. Strain and keep aside.
- 2
making the batter· 10 minutes
Place the pumpkin cubes, butter and coconut flakes in a food processor and blend into a fine paste. Add the sugar, salt, vanilla and buttermilk and blend for 1 more minute. Add the eggs, olive oil and flour and mix until fully incorporated
- 3
cooking the pancakes· 15 minutes
Place a large Iron skillet over medium heat for 2-3 minutes. Butter the skillet and pour in the pancake mixture, as many as the pan fits. Cook for 3 minutes on each side until the pancakes are in a nice golden brown color.
- 4
serving· 2 minutes
Stack the pancakes one on top of the other and pour maple syrup on top. Serve immediately.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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