Vegan pumpkin pancakes recipe
These nutritious vegan pumpkin pancakes make a perfect post-training brunch says Kate Percy
With these vegan pumpkin pancakes egg is replaced with super healthy flaxseed, which is loaded with fibre and protein and a great source of immune-strengthening zinc.
High in vitamin A, vitamin C and the antioxidant beta carotene, as well as a great source of potassium, pumpkin makes a great recovery food. It’s relatively high on the glycaemic index too, so will top up depleted glycogen stores quickly.
Prep: 8mins
Cook: 10mins
Makes: 8-10 pancakes
Ingredients: 2 tbsps flaxseed • 120g self-raising flour • 2 tsps sugar • 1 tsp ground cinnamon • Pinch of ground nutmeg • Pinch of salt • 1 tsp baking powder • ½ tsp bicarbonate of soda • 200g pumpkin purée • 100ml almond milk • 1 tbsp rapeseed oil • Handful of pumpkin seeds • Maple syrup to serve
Method
1. Spoon the flaxseed into a bowl and add 4 tbsps water. Stir and leave to rest for 5mins until it forms a gel. Combine the flour, sugar, spices, baking powder, bicarbonate of soda and salt in a bowl.
2. In a separate bowl, beat the flaxseed, pumpkin purée and almond milk together. Pour onto the flour mixture and combine to make a smooth(ish) batter.
3. Heat a frying pan and brush with a little oil. Fry the pumpkin seeds until they start to pop. Set aside. Reduce the heat, add a drop more oil and spoon in 3-4 tbsps of batter. Gently cook until bubbles appear on top, flip over, repeat on other side. Repeat until you’ve used all the mixture. Serve with seeds & syrup.
Nutritionist and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009, and now has a
website (gofasterfood.com), several books and a new range of Go Bites – all-natural energy balls.
220 Triathlon Team
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