Spiced pumpkin pancakes with rice flour

Ingredients

For 1 serving

• Pumpkin100 g
• Rice flour45 g
• Baking powder4 g
• Soy milk80 ml
• Cinnamonto taste
• Ground gingerto taste
• Sunflower oil1 teaspoon
• Maple syrup2 teaspoons
• Pumpkin seeds10 g

Contains: soy,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 2 cm; steam it for 10 minutes, until very tender, then blend or mash it to a smooth purée.
2. In a bowl mix the purée with the rice flour, baking powder, a pinch of cinnamon, one of ground ginger and the soy drink until the batter is thick and even.
3. Meanwhile toast the pumpkin seeds in a dry small pan over medium heat for 2 minutes, until they pop.
4. Heat a non-stick pan over medium heat and grease it lightly with the oil using kitchen paper; pour in a small ladle of batter for each pancake and cook for 2–3 minutes per side, until golden and firm in the middle.
5. Serve with the maple syrup and pumpkin seeds.