Hilary Eats Pumpkin Pancakes

Sacred Sundays & Pumpkin Pancakes


Sundays are a special day. It is the moment to reset and take a breather before the week begins. Set yourself up right by preparing for the week ahead. Making lists, preparing a schedule of my tasks and goals, these create small wins and help keep me feeling productive.

Sunday is also a Flow day, for practicing my craft and getting in touch with that blissful mediative state. I cook for a few days in advance and make the basics, like baked sweet potatoes, a cup of cooked lentils, rice, quinoa or beans so I can easily throw together some 15-20min dinners with fresh ingredients to save precious time during the weekdays.

This ensures that when I get hungry, I still make healthy choices. A little planning and preparation goes a long way on your healthy journey. Before all that, I try to have a blissfully slow morning, with a green smoothie, a perfect cup of tea and Spiced Pumpkin Pancakes. Hemp seeds offer some healthy fats and protein, Inca Berries (not really a berry at all but a nightshade and tomatillo relative!) give an acidic kick as a topping.

Spiced Pumpkin Pancakes
Active Time: 20 mins
Cook Time: 10 mins
Serves 2 heartily or 3 healthfully

3/4 cup (180g) of Whole Spelt Meal
2/3  cup (84g) of Steel Cut Oats (preferably soaked overnight)
3/4 cup (220g) of Roasted Pumpkin or Pumpkin Purée (make ahead and freeze)
1 Tbs (14g) of melted coco oil or vegetable oil
1 large egg or 1 Tbs golden flax seeds ground and mixed with 3 Tbs water
1 Tbs (14ml) of mild vinegar, I use coconut or Raw Apple Cider
1/4 cup (60ml) of plant milk, I used unsweetened almond
1 tsp (4g) of Baking Powder
1 pinch of sea salt
1 pinch each of cinnamon, nutmeg and ground coriander
6 drops of stevia
3 Tbs (42g) Coconut, vegetable oil or ghee for cooking

1/2 of a crisp, sour apple like Santana or Pink Lady
1 Tbs (14g) of hulled hemp seeds
1 small handful of dried physalis peruana (aka Inca Berries or Cape Gooseberries)
Maple syrup or Honey as desired
Special addition: a squeeze of kumquat on top

Process pumpkin, stevia, almond milk and oil in the blender or with a hand mixer, then incorporate the egg and beat slightly. Now add the splash of vinegar (this acts like a bit like buttermilk does in traditional pancakes, to make them a bit lighter).

Combine the dry ingredients, flour, oats (process these separately and quickly in the blender for oat flour and a finer consistency batter, 30-60 seconds maximum), baking powder and spices in a separate bowl. Mix the wet and dry together gently and let sit for a moment while you slice the apples and squeeze some lemon over them so they don’t brown.

Set the Inca Berries in a bowl with warm water to plump and rehydrate them.  Pop the apple slices in the oven with some coco oil/ghee, sea salt and cinnamon to broil for a few minutes if desired.

These pancakes are dense and hearty, so small rounds is best. You can add more almond milk to thin the batter if desired. Put 3 at a time in a wide frying pan with the oil of your choice. Don’t fret over a burned look, the pumpkin and spices make it a bit darker when cooking and you do want to cook these through.

Top with the plumped berries, hemp seeds, roasted or fresh apples, maple syrup and a pinch of coarse salt. Bonus if you added a little kumquat juice, I love these little guys! Such a lovely and unique citrus flavour available for such a short time of the year.

Bon Appétit!