Pumpkin Pancake / Gluten free Pancake

28 Mar Pumpkin Pancake / Gluten free Pancake

Pumpkin Pancake

Pancakes traditionally are prepared with flour, milk and eggs. Mostly, leavening agent like baking soda is used to make fluffy and soft pancakes. In Britain, leavening agents are not used and pancakes resemble a crepe. This Pumpkin Pancake is a healthy version using non-gluten Jowar atta (Sorghum flour), coconut milk, steamed and mashed red pumpkin and NO leavening agent. Its soft but not very thick as I have not used any leavening agent. Its a cross between a crepe and a fluffy pancake. It tastes delicious drizzled with jaggery surup.

Though ideally a breakfast item, pancakes may be served at any time of the day with a variety of toppings including jam, fruit, syrup, honey, jaggery powder.

Interestingly, a Pancake day is celebrated in Britain & Commonwealth as Shrove Tuesday, a day in February or March immediately preceding Ash Wednesday and ends approximately six weeks later, 3 days before Easter Sunday

With Easter Sunday around the corner, I thought this Pumpkin pancake is an ideal time to post this pancake recipe.

Ingredients:
½ cup Jowar (Sorghum) flour
¼ cup rice flour
¼ cup steamed and pureed red pumpkin
½ cup coconut milk
¼ cup pureed tomato
½ tsp chilli powder / any masala powder
½ tsp minced green chilies (optional)
½ cup water
½ tsp salt

chopped coriander and mint leaves a tablespoon

• Mix all the ingredients for the pancake to a smooth batter without any lumps.
• Heat a pan to medium heat and when ready, place about 1 ladle full of batter into the pan.
• Do not spread.
• Keep the flame low.
• Once bubbles form on top, and the edges start browning, turn over for another minute or so until cooked through.

Serve drizzled with jaggery syrup / maple syrup/ honey (if you are non-vegan)

You can substitute Jowar flour with chickpea flour (Besan) or any other millet flour.

I drizzled my pancakes with home made palm jaggery syrup.*
*Mix 1 cup broken palm jaggery with 1 cup water and heat till the jaggery melts and slightly thickens to honey consistency. Filter and store in bottle. Keep refrigerated and use whenever required.