Loaded pumpkin pancakes

I’m doing some extra training at the moment …. Seriously, who thought 6am boxing sessions were a bright idea?!

With 7 sessions a week I am having to careful to be kind to my body which means enforcing a rest day and being careful with my nutrition so that I can recover well.

I have added these delights to my breakfast rotation and I hang out for them each time.

I had no intention of offering them to my kids! However, miss fussy pants saw me digging in and said ‘where’s mine?!’. She promptly demolished 3 and has asked for them every day since! Wonders never cease!

These will boost your fibre, good fats and calcium, contribute to your fruit and veg intake for the day and keep you full for ages … But best of all they taste fabulous – hope you love them as much as we do!

  • 1/2 cup rolled oats
  • 1/2 cup pumpkin seeds
  • 1 tsp mixed spice
  • 1/4 tsp pink salt flakes
  • 1 tsp each of GF baking powder and baking soda
  • 3 cup wholemeal spelt flour
  • 1/2 cup steamed, diced pumpkin
  • 6 medjool dates
  • 1 overripe banana
  • 1/2 cup stewed pears
  • 1 tbsp sunflower seed butter (or other nut butter)
  • 3 cups milk of choice (I use unsweetened vanilla almond)
  • 1 tsp apple cider vinegar

In your processor place all of the dry ingredients, except the flour and blitz them until fine(Speed 10, 8 secs).

Add in the flour and mix to combine (Speed 6, 8 seconds). Then set aside.

Place all wet ingredients into blender/processor/nutribullet/thermal cooker and process until very smooth. If you’re using a machine that has a chute at the top, add the dates after you have begun processing, to protect your machine. (Start on speed 4 until dates are added, then increase speed up to 8 for 10 seconds, scrape down and repeat).


Add the dry ingredients into the wet and mix well to combine (Speed 4, 8 seconds, scrape down and repeat).


Spoon the batter into a hot, lightly greased frying pan, for about 90 seconds or until the first side is a deep golden colour, then flip and cook until both sides are done. This is a thick mixture and you may need to use the back of the spoon to spread the mix out a little.


Enjoy with a small amount of whichever butter suits your diet.

Makes about 40, and the leftovers freeze well. I always make pancakes in bulk …  but this recipe halves easily if you don’t have as many staaaaarrrrving mouths to feed 😉

Enjoy 🙂

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