Sweet Pumpkin Pikelets with Cultured Cream.
You’ve no idea how excited I was to tastes these little pancakes. They came into my life recently, like a saviour to my longing palette after eating nothing but homemade soup for 7 days. I’d been on a GAPS cleanse.
It was Sunday morning, I woke with enthusiasm like it was Christmas and I was five. The promise of something other other than broth for breakfast gave me a thrill of anticipation. I’d been marking off the days to try this recipe and leave behind the toughest days on GAPS.
I had low expectations I have to admit. Steamed mashed pumpkin, never had done much for me, but I was so desperate for something chewable, I’d have eaten almost anything that was solid!
I’d better add now (before you stop reading) I was genuinely taken aback by the taste. They were awesome! The cinnamon and vanilla had entirely masked the pumpkin. They were sweet. Wow! I had to make my family taste them because I was worried my desperation and famine-like state had warped my better judgement. No, they all agreed, they were yummy! Goodness, it really was like Christmas. So we all chowed down happily on pumpkin pikelets for breakfast. I had a happy tummy. Happy tummy, happy mummy.
The original ‘Squash pancake’ GAPS recipe can be found in ‘The heal your gut cookbook’. This twist on the recipe has just almond nut butter added to the batter. It’s still GAPS friendly by the way.
I’ve made a batch every few days since. They are my new favourite snack. Super filling and very, very tasty. I generally eat them cold straight from the fridge but a dollop of homemade cultured cream on top is amazingly good. (But then again I’d salve cultured cream on everything if I could).
I find them sweet enough as is but a drizzle of maple has my kids shovelling them in.
Here’s how to make Sweet Pumpkin Pikelets:
Peel and chop the pumpkin into smallish pieces.
Steam the pumpkin until very soft then mush with a fork and allow to cool.
In a mixing bowl add all the remaining ingredients and mix until the batter is free of lumps. You can use a fork or hand-held food processor. Then add the pumpkin and then continue to mix to form a smooth even batter. The batter is quite runny.
Heat a frying pan and grease with coconut oil. A low even heat is best. Spoon 1 tablespoon of batter for each pikelet. Smaller pikelets are easier to flip.
Cook for approx. 3 minutes each side or until firm, brown with a slight crisp. The pikletes are extremely fragile while half cooked, so take care flipping them. Once both sides are cooked they firm up and hold together nicely.
Spread with butter, drizzle with honey or maple or dollop with homemade cultured cream.
- 1 cup of steamed and puréed pumpkin
- 2 tablespoons of pure almond butter
- 3 eggs
- 1 teaspoon of cinnamon
- 1 teaspoon of pure vanilla extract
- Pinch of salt
- 1 teaspoon of honey (optional)
- Coconut oil for cooking
- Peel and chop pumpkin into small pieces.
- Steam the pumpkin until very soft.
- Mush the pumpkin with a fork and allow to cool.
- In a mixing bowl add all the remaining ingredients and mix until the batter is free of lumps. You can use a fork or hand held food processor.
- Add the pumpkin and then continue to mix to form a smooth even batter.
- Heat a frying pan and grease with coconut oil. A low even heat is best.
- Spoon 1 tablespoon of batter for each piklete.
- Cook for approx. 3 minutes each side.
- The pikletes are extremely fragile while half cooked, so take care flipping them.
- Once both sides are cooked they firm up and hold together nicely.
- Spread with butter, drizzle with honey or maple or dollop with homemade cultured cream.