pumpkin choc pancakes

With Halloween {& Miss G.’s birthday} just around the corner we decided to get into the spooky spirit this morning and create a gorgeous batch of pancakes spiked with cinnamon roasted pumpkin and deep dark choc chips.

And these orange hued choc studded babies are delicious.

Since our baby led weaning journey began I have created so many incarnations of pancakes/pikelets/hotcakes.  Why?  Because they’re so simple to prepare and the shape and texture of pancakes are perfect for little hands to grip and nibble on with ease, especially for beginners.  A batch of fruit laden pancakes make the ultimate fuss-free blw breakfast, lunch box addition or on-the-go snack and they also keep wonderfully in the deep freeze!

Todays pancakes are really all about the pumpkin.  Rather than boiling or steaming, I decided to smother the pumpkin in cinnamon and roast until gorgeously golden and amazingly sweet.  And once pureed the intensely sweet pumpkin added so much natural sweetness to the batter there was very little need for sugar other than a little drizzle or two of maple syrup.

But I did decide to add dark chocolate chips to the batter because what would Halloween be without a little naughty treat.   And I’m so glad I did because the warm gooey pockets of melted dark chocolate are divine and were a huge hit with Miss G.  So much so, she was fishing them out of the batter before we’d even had a chance to cook them.

To create your own halloween inspired pumpkin choc pancakes simply…

Begin by preheating your oven to 180 degrees celsius (350F).  Place the pumpkin on an oven tray lined with baking paper, drizzle with olive oil, sprinkle with cinnamon and toss to coat.  Roast for 20-25 minutes or until tender and cooked.

Place the pumpkin in a food processor and blitz until smooth.

Set aside 1 cup of the puree and allow to cool.

Place the flour and baking powder into a large mixing bowl and whisk to create a well.

Place the milk, egg, vanilla and maple syrup into a jug and whisk to combine.

Pour the wet ingredients into the well of the dry and whisk until smooth and combined.

Add the pumpkin puree and whisk to combine.

Add the chocolate and whisk to combine.

Heat a large nonstick frypan to medium heat and brush with butter.  Use a 1/4 measuring cup to ladle the batter onto the pan, cook for 2-3 minutes or until bubbles appear on the surface, turn and cook for another minute.  Repeat with remaining batter, brushing pan with butter in between batches.

Serve alongside a little greek yoghurt and fresh strawberries for a deliciously spooky baby led weaning breakfast.  Happy Halloween x

pumpkin choc pancakes

INGREDIENTS

400 grams pumpkin, peeled and diced

2 teaspoons cinnamon, ground

2 tablespoons olive oil

2 1/2 cups self raising flour

1 teaspoons baking powder

1 1/2 cups milk

1 egg

1/3 cup maple syrup

1 teaspoon vanilla extract

3/4 cup dark chocolate chips

butter, to grease

to serve; greek yoghurt, fresh strawberries and maple syrup

METHOD

Preheat oven to 180 degrees celsius (350F).  Place the pumpkin on a baking tray, sprinkle with cinnamon, drizzle with oil and toss to coat.  Bake for 20-25 minutes or until tender and cooked.  Place pumpkin into a food processor and blitz until smooth.  Set aside 1 cup of the puree and allow to cool.

Place the flour and baking powder into a large mixing bowl and whisk to create a well in the centre.  Place the milk, egg, maple syrup and vanilla into a jug and whisk to combine.  Pour the wet ingredients into the well of the dry and whisk to create a smooth batter.  Add the pumpkin puree and whisk to combine.  Fold through the choc chips.

Heat a nonstick frypan to medium heat and brush with butter.  Use a 1/4 measuring cup to ladle the batter into the pan, cook for 2-3 minutes or until bubbles appear on the surface, turn and cook for another minute.  Repeat with remaining batter, brushing pan with butter in between batches.

Serve the still warm pancakes alongside a good dollop of greek yoghurt, fresh strawberries and a drizzle of maple syrup.  Enjoy x

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