Pumpkin Spiced Pancakes with a Cashew-Pumpkin Cream

Inspired by the date despite Australia not being a major celebrator of the American holiday, especially as adults; of course kids are obsessed for the treats. However it is my Mum’s birthday (Happy Birthday Mum!) so as kids, we always celebrated her birthday with Halloween Parties! Pumpkin is also most definitely one of my favourite vegetables (or fruit because it technically is), so I couldn’t resist creating these on such a significant pumpkin-loving date!

Cashew-Pumpkin Cream:

Ingredients:

• 1/4 cup raw cashews, soaked in hot water for 15 minutes and strain after. (I would do this process at the beginning of making the pancake batter to ensure they are soft).

• 1/4 cup roast pumpkin, use the leftover pumpkin you roasted for the batter.

• 1/4 cup soy milk or dairy free milk of choice

• 2 tbsp of coconut water

• 1-2 tsp of maple syrup depending on how sweet you like it.

• 1 tsp of lemon juice + a sliver of the rind.

Method:

• Place all ingredients into a blender and blend until completely smooth.

• Keep in the fridge for 5-7 days.

Pancake Batter:

Ingredients:

• 1 small-medium ripe banana

• 1/2 cup roasted pumpkin, keep the skin on!

• 1/2 cup of soy milk or any dairy-free milk

• 1/2 cup coconut water

• 1 juicy medjool date, pitted

• 1 and a 1/2 cups of buckwheat flour

• 1 tsp baking powder

• 1 tsp bicarb soda

• 1 tbsp apple cider vinegar

• 1 tsp cinnamon

• 1/4 tsp nutmeg

Method:

• Roast pumpkin! Keep the skin on to avoid food wastage.

• Once the pumpkin is finished, place all wet ingredients along with banana, pumpkin and date into a blender — blend until smooth.

• Add dry ingredients to a bowl, stir to combine, then pour in the blended wet ingredients and mix thoroughly to combine.

• Heat a fry pan to a low-to-medium heat, once hot spoon the batter onto the fry pan.

• Cook for a couple minutes and flip — Repeat this process until all the batter has been used.

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