Perfect pumpkin papaya pancakes - say that ten times fast!! This recipe is both alliterative and amazing, fruity and flavorful! Ok, I’ll stop with the alliteration now... I randomly tried eating some papaya and pumpkin the other day in a snack, and was surprised at how well the flavors went together, so I decided to combine them into a pancake recipe. It turned out very tasty! The flavor combo is great for this transition between summer and fall.
In total, you need about half a papaya (about ½ cup of the fruit) to make about 10-12 pancakes. If you need an idea for the other half of your papaya, you can make it into a fruit bowl for yogurt or oats and add various toppings - see some options here!
Makes 10-12 pancakes
1 cup flour (I used oat, can use all-purpose or gluten-free all-purpose)
⅓ cup pumpkin purée
⅓ cup papaya
½ cup milk (I used oat)
1 tsp cinnamon
1 tbsp vanilla extract
½ tsp almond extract (optional, omit if nut-free)
About 3 tbsp honey
1 tsp cinnamon
Dash of allspice (optional)
Dash of turmeric (optional but makes the pancakes more orange)
To mix in after blending:
2 tsp baking powder
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water, and refrigerated for at least 5 minutes) *can sub regular egg if not vegan
¼ cup papaya, chopped
1. Prepare your flax egg. While it is setting in the refrigerator, assemble the rest of your ingredients.
2. Blend all ingredients to be blended until smooth.
3. Transfer the blended mixture to a bowl and add in baking powder and the flax egg, and stir until combined. Then mix in the papaya chunks.
4. Lightly oil a pan or skillet and heat at low to medium heat. Spoon the batter onto the pan, and cook until golden brown.
5. Let cool and enjoy! I ate mine with pumpkin, papaya, Kite Hill vanilla unsweetened Greek-style plant-based yogurt, and some sunflower seeds.