Friday, 2 August 2013

Pumpkin Hot Cakes Using Gluten Free Flour

I discovered this recipe in the most fantastic magazine I know from back home ‘WellBeing, Natural Health and Holistic Living in New Zealand’.    I keep mine like I would a book and refer back to it.  Their website is www.wellbeing.com.au

In issue #143 I found this yummy recipe for Pumpkin Hot Cakes a wee bit on the naughty side but a great twist on pikelets with the added bonus of being gluten free (here is a link to a great G/F flour blend Gluten Free Flour Blend)  plus  having the nutritional qualities of yoghurt and pumpkin.  I like to use squash rather than pumpkin due to its greater flavour and vibrant orange colour.

With so many guests and crew now being G/F it is essential to have a good repetiore of G/F offering.  I often serve the G/F items up to all the guest as it cuts the time for preparations and the taste and texture can often be better than there wheat counterparts. 


GLUTEN FREE PUMPKIN HOT CAKES

Ingredients

2 cups cooked, mashed pumpkin/squash (cooled to room temperature)
4 free-range eggs. Lightly beaten
2 cups gluten-free self-raising flour
½ cup plain probiotic yoghurt
½ cup milk (dairy or nut milk)
½ teaspoon pure vanilla essence
½ tsp good quality sea salt such as Himalayan salt
Coconut oil for cooking or I used butter




Method

In a large bowl, mix the mashed pumpkin and all the other ingredients together apart from the coconut oil.
In a large fry pan, melt a tablespoon of coconut oil and heat to medium heat for about 2 minutes. Observe this oil at all times as it has a low smoking point. When pan is hot add drops of batter to create 10cm diameter hot cakes and 1 cm thick. 

Cook the cakes for about 2 minutes until golden on one side, flip over and cook the other side to golden brown.  As with pikelets the heat might have to be adjusted to prevent burning.

Serve immediately or place on baking dish and loosely cover with baking paper, place in oven at 120 degrees to keep warm until ready to serve.

Serve these with maple syrup, guava syrup, nut butters or berries; stewed cinnamon apple is nice too.




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