A second round of breakfast, occasionally featuring the odd egg or the weekend slice of toast (it cereal all the way during the week) was eaten at the breakfast table. We sometimes went to mass, it was a regular habit when I was part of the church choir! We were also massively in to ten pin bowling and played both Saturday and Sunday mornings for the best part of three years.
It was the one day of the week that more often than not my mum would get some time away from the kitchen. We either have a trip to McDonalds, a takeaway in the evening or sometimes visit my Grans for dinner.
God how times have changed! Now Sundays are all over the place! There is only one consistency to them…it being pancakes! Having anything other than pancakes just doesn’t feel right and I’ve been having them almost religiously (no pun intended it being Sunday, the Sabbath day and all!) since I started the blog over a year ago! Before then I hadn’t really started to introduce new and exciting foods in to my diet post eating disorder.
It took a while to perfect them, consistently trying new flour mixes, fruit toppings and what have you but I can officially say that pumpkin pancakes are by far my all time favourite!
The texture is just awesome! Light, soft yet sturdy, almost like a delicious cake but in pancake form! It’s so hard to describe but I know anyone who’s ever had pumpkin pancakes will know what I mean.
If you haven’t had them you simply need to make up a batch! NOW! Go on, right now! Even if you’re reading this well past breakfast time, pancakes are the indulgence that can be enjoyed any time of the day!
The last patch of pumpkin pancakes I made I used coconut flour and I’ve been doing a bit of experimenting with different combinations since. These beautiful babies were whipped up using a mixture of quinoa and buckwheat flour. Quinoa flour never seems to fail me (Bob’s Red Mill don’t you know all the way from iHerb.com!) on the pancake front – remember these ones…they now feature as my Twitter profile background! That’s how much I loved them!
I went with a stack, piling my 3 hefty pumpkin pancakes one on top of the other, topped with chia seeds, SunButter and coconut along with some seared banana and blackberries. That’s a plate of heaven right there.
I think it’s nice to have a sense of commonality to at least one day in every seven and pancakes are the way to go; whatever happens after I can roll with!
Is there something you do or eat or somewhere you go every Sunday that you don’t every other day of the week?
Vegan Pumpkin Quinoa Flour Pancakes
Servings – 1 (3 medium pancakes)
Preparation Time – 5 minutes
Cooking Time – 6 –8 minutes
- 1/4 cup (30g) wholegrain quinoa flour
- 1/4 cup (30g) buckwheat flour
- 125ml (1/2 cup) almond milk
- 1/3 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 medium banana sliced in to four
- 1/2 cup blackberries
- 1 tsp chia seeds
- 1 tsp desiccated coconut
- 2 tbsp SunButter
- Blend together all pancake batter ingredients.
- Place 1/3 cup measures of the batter in to a non stick pan/skillet and spread out to form 3 medium pancakes using the back of a spoon.
- Allow to cook on the first side for 4-5 minutes over a low to medium heat before flipping and cooking for a further 3 minutes on the opposite side.
- Place pancakes on your plate, and quickly sear your banana pieces in the same pan. Top pancakes with SunButter, sprinkle with chia seeds, coconut and serve with warm seared banana and fresh blackberries.