Golden Pumpkin Pancakes
Recipe by Chef Harinath Govindaraj and Katie Nicholl.
Pumpkin is one of my favorite ingredients because it is simple, nourishing, and naturally sweet. These pancakes are inspired by the idea that plant-based cooking can be both comforting and creative. I discovered pancakes when I was a trainee chef in Chennai in South India. Before that, I had only dreamed of such fluffy, warm treats. Now, making them at home with pumpkin, coconut milk, and lightly toasted grains brings a beautiful mix of nostalgia and creativity to my mornings. The combination of flavors and textures makes these pancakes soft, aromatic, and satisfying, perfect for breakfast, brunch, or a cozy snack.
ingredients
- 200 g Pumpkin purée
- 200 ml Coconut milk
- 80 g Coconut sugar or Palm sugar
- 140 g Chickpea flour
- 70 g Rice flour
- 30 g Semolina (rava / suji)
- 1 tsp Baking powder
- ¼ tsp Cinnamon powder
- ¼ tsp Nutmeg powder
method
- In a mixing bowl, combine the pumpkin purée, coconut milk, and sugar. Whisk until the sugar dissolves and the mixture becomes smooth.
- In another bowl, combine the chickpea flour, rice flour, baking powder, cinnamon powder, nutmeg powder and semolina. Mix well so the ingredients are evenly distributed.
- Gradually add the dry ingredients to the pumpkin mixture while whisking continuously to prevent lumps. Mix until a smooth pancake batter forms.
- Let the batter rest for 10–15 minutes.
- Heat a non-stick pan or griddle over a medium heat. Lightly grease with a little oil if needed.
- Pour a ladle of batter into the pan and gently spread it into a round shape. Cook for 2–3 minutes, until bubbles appear and the bottom turns golden.
- Flip the pancake and cook the other side for 1–2 minutes until fully cooked and lightly golden.
