Not that it always turns out successful! Pancakes are usually straight forward enough, impatience is more often than not the cause of pancake flops. When it comes to creating crepe style pancakes things get a little more tricky.
The plate you see before you is pumpkin crepe number three. The first ended up not being quite edible, the second was edible but not so photogenic..and finally there was a triumph. If at first you don’t succeed….try and try again; three times over is usually my limit on any given day!
I went with quinoa flour on this one. I attempted coconut flour and it was a disaster though I’m determined to created on I just need to work on the flax egg and liquid ratios. You’ll be the first to know when I manage to create something thin, flexible and fillable!
I went on a coconut and quinoa mission with round two. It cooked through this time and came out of the pan almost in one piece; almost being the operative word!
All out quinoa flour with pumpkin puree, flax and water was the recipe success! Perfectly flexible, thin enough to be called a crepe and ideal for filling with my quick raspberry chia seed (chia bia to be more precise!) jam, sliced banana, and fresh raspberries. A dollop of almond butter on each slice, fresh raspberries and yet more jam on the side, a couple of pecans and a sprinkling of coconut and it was good to go!
Delicious! I just can’t get enough of pumpkin puree lately. I had been buying a jarred variety from somewhere local but the last two jars tasted a little funny…not funny “ha ha” more like “I’d rather not be eating this” kinda funny! Then I discovered Fallon and Byrne have it in stock again! So I placed my order and was absolutely overjoyed when they arrived on my door step earlier this week.
Pumpkin baking and another pumpkin pancake experiment are most definitely on the agenda this weekend!
Crepe or pancake? If I had a choice I’d go with pancake though I wouldn’t turn my nose up to this plateful!
Pumpkin Crepe Style Pancake
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 15 minutes
- 40g (1/3 cup) quinoa flour
- 1 tbsp flax + 3 tbsp water
- 100ml (1/3 cup + 1 tbsp) water
- 1/4 cup pumpkin puree
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of nutmeg
Raspberry Chia Jam
- 1/2 cup fresh raspberries
- 1/3 tbsp chia seeds
- Drop of vanilla extract
- 1/2 tbsp maple syrup
- 1/2 cup fresh raspberries
- 1 small banana sliced
- 2 tbsp almond butter
- 3-4 pecan nuts
- 1 tsp desiccated coconut
- Maple syrup to drizzle
- Mix together flax and water and set to one side for 15 minutes.
- Meanwhile add raspberries, vanilla and maple syrup to a pot, bring to the boil and simmer for 5 minutes. Mash any remaining raspberry lumps. Add in chia seeds and stir frequently over a low to medium heat until desired consistency; about 10 minutes.
- Blend together water, pumpkin puree and flour with cinnamon, nutmeg and baking powder until smooth. Stir in flax once it has reached an “egg” like consistency.
- Pour pancake mixture in a non stick large flat bottomed pan/skillet. Allow to cook for 5 minutes over a medium heat before gently reaching underneath with your spatula and flipping over. Alternatively you can place it under a preheated grill once cooked on one side and allow to cook for a further 4 minutes. Flip out on a plate.
- Spread at least half of your jam on one side, half of your raspberries and slice banana. Fold over and slice in to three.
- Lay on a plate, pecans and coconut on top, remaining jam and raspberries on the side and a dollop of almond butter on each slice. Drizzle with a little maple syrup if desired.