Go Back

Gluten Free Pumpkin + Banana Pancakes

5 from 1 vote
GF | nut free  - contains dairy and egg
Print Recipe Pin Recipe
Course: 1 meal a day, Baby Led Weaning, BLW, Breakfast, Fritters, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup chickpea (besan) flour
  • 1/2  cup cassava flour
  • 1 ripe spotty banana
  • 125 grams steamed, mashed pumpkin
  • 2 eggs
  • 2.5 tbsp butter or ghee
  • 1/4 cup milk of choice
  • 2 tbsp hemp seeds
  • 1/2 tsp  GF baking powder
  • 1/2 tsp  baking soda
  • 2 tbsp  butter or ghee (for frying)

Equipment

  • Small Saucepan
  • Spoon
  • Frying Pan

Method
 

  1. Mash the ripe spotty banana into a bowl and add in the steamed mashed pumpkin, milk and eggs - whisking well
  2. Melt the butter over a low heat and add that to the wet mixture, stirring as you pour 
  3. Sift the chickpea and cassava flour, baking powder and baking soda over the wet ingredients 
  4. Mix gently to combine and stir in the hemp seeds 
  5. Preheat a large pan over a medium heat and add in one tablespoon of ghee or butter 
  6. Once the pan is hot, begin spooning in the pancake batter to form your pancakes 
  7. Fry until you see bubbles appear on top, then flip and fry until cooked within 

Notes

* You could serve these with berry chia jam, nut butter or more butter & honey or maple if appropriate 
Age Suitable: When tolerating eggs (allergen)
 
Recipe for Boob to Food by Jane Houston