These pepita (pumpkin seed) pancakes are grainless and gluten free, made with flax “eggs” and non-dairy yogurt. The yogurt gives them a sourdough-like flavor, which I love. The nuttiness of the pepitas combines well with the subtle (or not so subtle, depending on the amount of stevia you use) sweetness and is further enhanced by the naturally syrup-y quality of the persimmon compote. While the first couple of pancakes might not look picture-perfect right out of the pan (it took me three tries to achieve a stack I thought worthy of photographing), the end result is worth it. *I’ve found that this happens to even the most generic and traditional of pancake recipes, however–or at least that’s what I recall happening when I made pancakes with Bisquick back in the day). I think you will love these healthy low-carb pepita pancakes just as much as I do. Please leave a comment to let me know how it goes!
Pepita Pancakes w/ Persimmon Compote
1 1/4 cup raw, shelled pepitas (pumpkin seeds)
1 cup non-dairy yogurt of choice (coconut, almond, or soy)
2 flax “eggs” (see instructions below)
1 tsp baking powder
1 1/2 tsp fresh lemon juice
Pinch of sea salt
1 tsp cinnamon
stevia extract to taste, optional (for a sweeter pancake)
Grind the pumpkin seeds in a spice grinder or coffee grinder a few tablespoons at a time until a flour is formed. *A high-powered blender i.e. nutri-bullet or magic bullet works too. Repeat.
Use a sifter or tea strainer to sift the flour from any remaining “chunks” and grind those pieces again.
for the flax eggs
To make a flax egg, stir together 1 Tbsp ground flaxseed or flaxseed meal with 2 Tbsp warm water, and let set for 2 minutes to allow it to gel. This recipe calls for 2 flax eggs (2 Tbsp flaxseed meal mixed with 4 Tbsp warm water).
When the flaxseed mixture has gelled, add this with the pumpkin seed flour to a blender or food processor. *If you used a high-powered blender i.e. nutri-bullet to create the pumpkin seed flour, leave the flour in the blender and add the flax eggs and all other ingredients.
If you used a coffee grinder or spice grinder to make the seed flour, add this with the flax eggs and the remaining ingredients to a blender or food processor.
Blend to create the batter for the pepita pancakes. If the result is too thick, add small amounts of water until the desired consistency is reached.
Heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until it’s melted.
Reduce heat to medium low and scoop roughly 1/4 to 1/2 cup of batter onto the hot surface. When bubbles are covering the top of the batter, flip and cook the other side. Keep in a slightly warm oven or plate immediately to serve.
for the toppings
1. Persimmon compote: Simmer 1 chopped persimmon (fresh, dried, or frozen, the equivalent of 1 whole persimmon with the core removed) with a pinch of sea salt in 1 cup water until the texture becomes pulp-like. Optional: use a blender or food processor to puree slightly (this is only necessary if using dried persimmon).
2. Pepitas (toasted pumpkin seeds): As the persimmon simmers, toast the remaining 1/4 cup pumpkin seeds in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a serving dish to cool.
Smear the top of each pepita pancake with persimmon compote and sprinkle with the toasted pepita topping.