Putu's Pumpkin Pancakes
A couple weeks ago, I spent a little over a week in Bali as part of Agatsu's Masters of Movement. We were already in paradise. At Bali Floating Leaf Eco-Resort, we were surrounded by rice fields, walking distance from a beach, and could see mountains and volcanoes in the distance (photos). However, it was the food that transported us to another dimension (food).
Each day, we were served delicious food, made with organic ingredients. The meals were served with love and massive smiles, nourishing the mind, body and soul.
One of my favorite dishes we had at Floating Leaf was the Pumpkin Pancakes, topped with pecans, drizzled with maple syrup, and served with a dollop of coconut yogurt. We recently made this dish for some friends at Precision Nutrition's Annual Potluck of Meaning. By popular request, here is the recipe we got from Putu, along with my adaptations (given our lack of fresh young coconuts):
Ingredients for Pumpkin Pancakes:
1 cup pumpkin, cooked and mashed
- We used canned pumpkin
Pinch turmeric
1 3⁄4 cups almond milk or filtered water
- We used coconut almond milk
1⁄4 cup maple syrup
2 large eggs
- While we used eggs, there are other vegan options, e.g. apple sauce, banana, ground flax seed, etc.)
1 1⁄2 cups quinoa flour
2 teaspoons baking powder
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon salt
2 tablespoons coconut oil
**(from Putu, Floating Leaf) We can substitute quinoa flour with spelt flour or regular flour for better consistency.
- We used the quinoa flour and it turned out beautifully!
To prep the batter:
1. Cut and peel a medium size pumpkin and chop it roughly.
Put it in a large saucepan with water to cover. Add the turmeric and cook until soft.
2. Drain the pieces of pumpkin. Mash the pumpkin and measure out enough for 1 cup.
- First two steps were skipped since we used canned pumpkin. Can't wait to try this again when pumpkins are in season!
3. Add the pumpkin, almond milk or water, maple syrup, eggs, quinoa flour, baking powder, cinnamon, ginger and salt into a blender and blend until smooth.
To cook:
1. Grease a skillet or griddle with a tablespoon of the coconut oil over medium heat.
2. Pour 1⁄4 cup portions of the batter into the skillet, 2 at a time. Flip them over when bubbles begin to rise to the surface of the pancake and the underside is golden brown. Cook for 20 to 30 seconds on the second side,or until the center springs back when pressed.
3. Continue in this manner until all the batter has been used.
4. Serve a stack of pancakes for each person. Put a portion of the pecans in the center of the top pancake and spoon some of the maple syrup over them. Top with a dollop of the coconut yogurt.
How to make raw Coconut yogurt:
1. Soaked ½ cup of raw cashew minimum 2 hours
2. Add young coconut flesh (or if you don’t have it maybe coconut cream)
- We used coconut milk, but we'll definitely try young coconut next time if we can find some
3. Add a pinch of vanilla essence and salt
4. Two table spoon of honey
5. Add ¼ cup of coconut water or regular water (measure to achieve your desire consistency)
- The coconut milk already had the desired consistency, so we skipped this step.
6. Blend in a blender.
To serve:
1. Serve a stack of pancakes (I go for 3 pancakes ... to start!)
2. Add some pecans on top of the stack of pancakes
3. Drizzle some maple syrup (1-3 tablespoons ... as desired)
4. Add a dollop (or two!) of coconut yogurt
Enjoy!
Each day, we were served delicious food, made with organic ingredients. The meals were served with love and massive smiles, nourishing the mind, body and soul.
One of my favorite dishes we had at Floating Leaf was the Pumpkin Pancakes, topped with pecans, drizzled with maple syrup, and served with a dollop of coconut yogurt. We recently made this dish for some friends at Precision Nutrition's Annual Potluck of Meaning. By popular request, here is the recipe we got from Putu, along with my adaptations (given our lack of fresh young coconuts):
Ingredients for Pumpkin Pancakes:
1 cup pumpkin, cooked and mashed
- We used canned pumpkin
Pinch turmeric
1 3⁄4 cups almond milk or filtered water
- We used coconut almond milk
1⁄4 cup maple syrup
2 large eggs
- While we used eggs, there are other vegan options, e.g. apple sauce, banana, ground flax seed, etc.)
1 1⁄2 cups quinoa flour
2 teaspoons baking powder
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon salt
2 tablespoons coconut oil
**(from Putu, Floating Leaf) We can substitute quinoa flour with spelt flour or regular flour for better consistency.
- We used the quinoa flour and it turned out beautifully!
To prep the batter:
1. Cut and peel a medium size pumpkin and chop it roughly.
Put it in a large saucepan with water to cover. Add the turmeric and cook until soft.
2. Drain the pieces of pumpkin. Mash the pumpkin and measure out enough for 1 cup.
- First two steps were skipped since we used canned pumpkin. Can't wait to try this again when pumpkins are in season!
3. Add the pumpkin, almond milk or water, maple syrup, eggs, quinoa flour, baking powder, cinnamon, ginger and salt into a blender and blend until smooth.
To cook:
1. Grease a skillet or griddle with a tablespoon of the coconut oil over medium heat.
2. Pour 1⁄4 cup portions of the batter into the skillet, 2 at a time. Flip them over when bubbles begin to rise to the surface of the pancake and the underside is golden brown. Cook for 20 to 30 seconds on the second side,or until the center springs back when pressed.
3. Continue in this manner until all the batter has been used.
4. Serve a stack of pancakes for each person. Put a portion of the pecans in the center of the top pancake and spoon some of the maple syrup over them. Top with a dollop of the coconut yogurt.
How to make raw Coconut yogurt:
1. Soaked ½ cup of raw cashew minimum 2 hours
2. Add young coconut flesh (or if you don’t have it maybe coconut cream)
- We used coconut milk, but we'll definitely try young coconut next time if we can find some
3. Add a pinch of vanilla essence and salt
4. Two table spoon of honey
5. Add ¼ cup of coconut water or regular water (measure to achieve your desire consistency)
- The coconut milk already had the desired consistency, so we skipped this step.
6. Blend in a blender.
To serve:
1. Serve a stack of pancakes (I go for 3 pancakes ... to start!)
2. Add some pecans on top of the stack of pancakes
3. Drizzle some maple syrup (1-3 tablespoons ... as desired)
4. Add a dollop (or two!) of coconut yogurt
Enjoy!
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| Best breakfast ever! First time trying pumpkin pancakes with fresh coconut yogurt. |
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| Our attempt to recreate some of the magic! |
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| My beautiful fiance making pumpkin pancakes! |
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| A stack of pumpkin pancakes, topped with pecans, drizzled with maple syrup, and served with a dollop of coconut yogurt. Simply heavenly! |
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| Our pumpkin pancakes (bottom right), served along other amazing dishes at Precision Nutrition's annual Potluck of Meaning, where we share our favorite foods along with the stories behind them! Notice the massive pancake we made at the end to use up the remaining batter :) |
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| A beautiful shot of Bali Floating Leaf Eco-Resort! My go-to for a home away from home in paradise. Check them out: http://balifloatingleaf.com/ |
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