Pumpkin Pancakes

I just created this recipe sort of by accident, and my flatmate and I just gobbled down a whole batch.

The pancakes are based on a South African recipe (sort of - my flatmate, who is South African, says the texture comes out different when her mom makes them), but I thought this version was great. It is dairy free!

To start, you must have some leftover roasted pumpkin. We had roasted pumpkin for dinner last night, so we had about 2 cups leftover. I mashed this up.

Then I added:

1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2 T sugar
1/2 tsp cinnamon
pinch nutmeg (optional - I didn't do this, but I think there may have been some on the pumpkin when it got roasted)

I blended this with the electric mixer till it was fluffy.

Then I separated:

2 eggs

I added the yolks to the batter, then beat the egg whites till fluffy. Then I folded in the egg whites.

Initially, I tried frying them in some oil (like I would a potato pancake), but this proved unnecessary, as the batter had a consistency much more like an American pancake. So I ditched the oil, and just used a hot skillet with no oil, and they came out great. They were really light and fluffy, with a great pumpkin flavor. We ate them with maple syrup and butter.

YUM

Sadly, it wasn't until after I consumed the last one that I thought about taking a picture. Oh well.

So, if you are ever roasting pumpkin, make sure to roast some extra to make these pancakes the next day!