Leftover kumara pancakes
These pancakes are perfect for when you need to use up those leftover roast vegetables (think Boxing Day breakfast following that Christmas feast). To simplify things I’ve used leftover roasted kumara here, but you could use the same weight of roasted pumpkin, or a mix of roasted kumara and carrot - the choice is yours.
Top Tip - ensure you leave the milk and vinegar to curdle a little - this creates a vegan ‘buttermilk’ of sorts which will give your pancakes extra height when it reacts with the baking powder, while also improving the flavour and fluffiness.
hands-on time
45 minutes
60 minutes
total time
serves
4
Ingredients
250g leftover roasted kumara
450ml non-dairy milk (e.g. oat or almond)
2 tbsp apple cider vinegar
300g plain white flour
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
1 ½ tbsp baking powder
¼ tsp sea salt
2 tsp vanilla extract
2 tbsp maple syrup, plus extra to serve
canola oil or dairy-free butter, for frying
Method
Preheat the oven to 80°C fan-forced (100°C conventional) - you will use this to keep your pancakes warm as you cook the remaining batter.
For the pancake batter, place the leftover roasted vegetables in a blender or food processor and blitz until smooth. In a medium bowl, whisk together the milk and vinegar. Leave for 10 minutes to curdle slightly. In a separate large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking powder, and salt. Make a well in the centre of the dry ingredients. Once the milk has curdled a little, add the vegetable puree, vanilla, and maple syrup, whisking until smooth. Pour the wet ingredients into the dry, whisking until combined to form a relatively thick batter, but still with a few lumps remaining (do not overmix). Set aside to rest for 15 minutes.
To cook the pancakes, heat a splash of oil in a large cast iron or non-stick frying pan over medium heat, tilting the pan to allow the oil to evenly coat the base. Place a ladle-full of batter into the centre of the pan and spread to form your desired pancake size. Cook for 2-3 minutes until the surface of the pancake is starting to form bubbles that are just starting to pop and the underside is golden-brown. Carefully flip the pancake over with a spatula, cook for a further 2 minutes, then transfer to a plate and place in the preheated oven to keep warm. Repeat with the remaining batter (you do not need to add any extra oil to the pan), adjusting the temperature of the stovetop as required to get that golden-brown colour. Serve with a liberal pouring of maple syrup and your favourite toppings.