This recipe is adapted from Sarah Wilson’s pumpkin pikelet recipe in her cookbook I Quit Sugar For Life. I wanted a gluten free and low carb version, so I experimented until I found the right combination.
This recipe does requires a little planning in advance as it works best with pumpkin that is baked in the oven. I cut a pumpkin into large wedges and bake in the oven on a tray for about 45 minutes at 160oC until the pumpkin is soft; and then I keep small ½ cup portions in the freezer in ziplock bags so I can grab one when I need to. If you don’t have the time or inclination to use baked pumpkin puree you could substitute it with steamed or boiled pumpkin or even canned pumpkin.
Low Fodmap, Gluten Free, Dairy Free, Low Carb Pumpkin Pancakes
2 eggs, beaten
½ cup of cooked pumpkin, mashed with a fork until smooth (remember, for it to be low fodmap you need to avoid butternut pumpkin/squash and use the rich flavoured Jap or Kent pumpkin)
½ teaspoon ground cinnamon
½ teaspoon baking powder
2 teaspoons flaxseed meal
2 teaspoon buckwheat flour (or other low fodmap flour)
Coconut oil for pan-frying the pancakes
Mix all of the ingredients together to form a batter. Heat a fry-pan over low to medium heat and melt a spoonful of coconut in the pan and spread the oil around the pan. Pour or spoon half the batter into the pan and spread the batter around the pan using the back of the spoon as it works better if the pancake is thinner rather than thicker. Cook on both sides, turning carefully as these pancakes can be delicate. Use the rest of the batter for the 2nd pancake.
I love these pancakes as they come with some bacon on the side! If you want a little sweetness they are amazing with the ginger infused syrup from Paleo Mom’s Candied Ginger recipe – just be sure to replace the honey with low fodmap rice malt syrup for a low fructose option.