Dairy/Soya/Gluten/Egg-free Pumpkin Polenta Pancakes

Dairy-free, Soya-free, Gluten/Wheat-free, Egg-free, Nut-free

Serves: 2 people

Calories per serving: 350

 

Smothered in strawberry jam!

 

Pumpkin season is upon us. Pumpkin isn't something eaten much in the UK unfortunately. Thankfully I discovered how wonderful it is some years ago as a student with my first exploration of pumpkin pie. This recipe is a perfect autumnal affair!

It actually came about as part of some experimentation. Some time ago I had a huge bag of cornmeal that needed using up, after making some cornbread, not really liking it, and not knowing what to do with the rest. I googled some recipes, found a recipe for polenta pancakes, tried it and instantly fell in love! I mean, seriously! These were one of the most amazing things I have ever tasted! So of course I needed to come up with my own, allergen-free, version. 

It took a lot of experimentation! The crucial thing was replacing the egg. I tried a few different replacements, none of which worked, before finally trying pumpkin purée and gram flour. And they were heaven! I just needed to improve the consistency, which took a little more experimentation, and I finally came up with the perfect recipe! Honestly, these are AMAZING! If you have some leftover pumpkin this autumn you just HAVE to make them!

Ingredients:

• 55g gram flour (sieved)
• 45g fine cornmeal (polenta, maize flour)
• 65g pumpkin purée
• 35g non-dairy, non-soya spread (melted)
• 100ml almond milk
• 15g caster sugar
• 1 tbsp lemon juice
• 3/4 tbsp cinnamon
• 1/2 tsp gluten-free baking powder

Method:

• Combine the cornmeal and almond milk in a large bowl. Whisk in the spread, gram flour, sugar, lemon juice, cinnamon and baking powder.
• Stir in the pumpkin purée.
• Heat some oil in a large frying pan. Ladel four drops of the mixture into the pan and fry for 3-4 minutes on each side until golden.
• These taste really delicious spread with strawberry jam. Enjoy!