Pumpkin and Blueberry Pancake Slice
This recipe has derived from years of standing at the stove flipping pancakes for up to an hour every few weeks. I normally would make such a big batch that I would fill two airtight containers and re-heat them in the toaster when needed. This is the same recipe I would use for pancakes except that its thrown into a lined baking tray rather than cooked in individual pancakes.
It’s gluten, dairy and virtually sugar free, and a super healthy delicious instant breakfast
Ingredients
- 220g diced pumpkin (I used butternut squash)
- 180g Medjool dates
- 1 Banana
- 250g Gluten-free flour
- 100g Almond milk (or any dairy-free milk)
- 4 eggs
- 25g baking powder
- 2 tsp vanilla bean paste or extract
- 2 tbls Blueberry jam
Thermomix instructions:
Fill thermomix to 1 litre mark with water and place basket in the bowl. Cook diced pumpkin 10min Varoma SP4. Check with a fork that the pieces are cooked throughout and set aside to allow to cool.
Line a baking tray with parchment paper and set aside.
Pre-heat oven to 180°
Place steamed pumpkin, bananas, pitted medjool dates, vanilla paste, eggs and almond milk into the bowl mix 10 sec SP8, you may want to scrape down sides and repeat.
Add remaining dry ingredients except for Blueberry jam and mix 1 min SP6 MC on. Again you may want to scrape down sides and repeat just to ensure its all mixed thoroughly.
In a small separate microwave proof bowl, mix 2 tablespoons of blueberry jam with 1 tablespoon of water and microwave for 30 seconds until jam is melted and ready to combine with water. Stir to combine
Pour into the lined baking tray. Put three long stripes of blueberry sauce on the top of the mixture and using a skewer swirl the mixture gently in a zigzag motion through each of the blueberry lines to create a lovely blueberry pattern into the top.
Bake for 25-30 minutes, keep an eye on it at 25 minutes and check with a skewer to see if inside is cooked.
Allow to cool in the tin before pulling out and slicing.
Serve with some vanilla coconut yoghurt, fresh strawberries, banana and maple syrup.
Pumpkin and Blueberry Pancake Slice
This recipe has derived from years of standing at the stove flipping pancakes for up to an hour every few weeks. I normally would make such a big batch that I would fill two airtight containers and re-heat them in the toaster when needed. This is the same recipe I would use for pancakes except that its thrown into a lined baking tray rather than cooked in individual pancakes.
It's gluten, dairy and virtually sugar free, and a super healthy delicious instant breakfast
Ingredients
- 220g diced pumpkin (I used butternut squash)
- 180g Medjool dates
- 1 Banana
- 250g Gluten-free flour
- 100g Almond milk (or any dairy-free milk)
- 4 eggs
- 25g baking powder
- 2 tsp vanilla bean paste or extract
- 2 tbls Blueberry jam
Thermomix instructions:
Fill thermomix to 1 litre mark with water and place basket in the bowl. Cook diced pumpkin 10min Varoma SP4. Check with a fork that the pieces are cooked throughout and set aside to allow to cool.
Line a baking tray with parchment paper and set aside.
Pre-heat oven to 180°
Place steamed pumpkin, bananas, pitted medjool dates, vanilla paste, eggs and almond milk into the bowl mix 10 sec SP8, you may want to scrape down sides and repeat.
Add remaining dry ingredients except for Blueberry jam and mix 1 min SP6 MC on. Again you may want to scrape down sides and repeat just to ensure its all mixed thoroughly.
In a small separate microwave proof bowl, mix 2 tablespoons of blueberry jam with 1 tablespoon of water and microwave for 30 seconds until jam is melted and ready to combine with water. Stir to combine
Pour into the lined baking tray. Put three long stripes of blueberry sauce on the top of the mixture and using a skewer swirl the mixture gently in a zigzag motion through each of the blueberry lines to create a lovely blueberry pattern into the top.
Bake for 25-30 minutes, keep an eye on it at 25 minutes and check with a skewer to see if inside is cooked.
Allow to cool in the tin before pulling out and slicing.
Serve with some vanilla coconut yoghurt, fresh strawberries, banana and maple syrup.