Jack-O-Lantern Pumpkin Pancakes
This is the perfect recipe if you’re searching for a fast and yummy way to use those Halloween pumpkin carving leftovers! Let the kids decorate their Jack-O-Lantern Pumpkin Pancakes with melted chocolate, whipped cream and sprinkles or maple syrup.
These Quick Jack-O-Lantern Pumpkin Pancakes are perfect for breakfast or a snack. Also, the kids can decorate them however they like. They don’t contain any sugar; just the toppings of your choice would add sweetness, but if you prefer keeping it sugar-free, make an unsugared whipped cream. The almond powder and pumpkin purée keep them naturally sweet and moist.
The cinnamon, nutmeg and ginger give it its autumnal flair! It’s my version of pumpkin spice mix, but if you prefer a more elaborated one with extra clove and five-spice, go ahead and use your pumpkin spice mix. (Here is an excellent homemade recipe I found online.)
Making the Jack-O-Lantern form will be the most considerable difficulty of this recipe! You’ll need to get a metal cookie cutter, grease it, and pour the mix. Don’t let cook it, though … leave it about 15 seconds until the batter doesn’t leak. This way, it slides right off! *of course, with hand protection, whether it’s a kitchen cloth, mittens or tongs.
The recipe is easily modified to become gluten-free. Simply swap the flour for almond powder. I let it sit in the fridge for 10 min. The longer, the better… they say… but frankly, I usually make pancakes in the morning with my two little hungry monsters, and they won’t wait long to get those tummies filled up… so I blend and make them right away, and they turn out great.
These Jack-O-Lantern Pumpkin Pancakes are perfectly suitable for babies; babies will thrive without added sugar and maybe just regular whipped cream to dip it in! They can explore these with their hands on the go or at the morning table; these pancakes are not greasy and will keep them satisfied for a few hours.
If you have extra pancakes, keep them as a snack on the go; they are also delicious cold.
Other Snack Ideas for Baby
- none stick pan flat bottom
- 75 g precooked pumpkin
- 100 ml milk
- 30 g flour
- 20 g almond meal
- 1 egg
- 1 tbsp pumpkin oil or olive oil
- 1 tsp cinnamon powder
- ¼ tsp nutmeg *optional
- ¼ tsp ginger powder
- Blend all the ingredients in a blender until homogenous.
- Let the mix rest in the fridge for 10-20 min.
- In a lightly greased pan, medium heat, add a lightly greased metallic cookie cutter (optional) and pour the mix into it.
- Cook for 30 seconds and take off the cookie cutter, then let cook until golden, flip and do the same on the other side.