Pumpkin and cornmeal pancakes with dairy free maple cream

  • Skill Medium
  • Prep time 30 mins
  • Cook time 20 mins
  • Servings 8 (makes 20 pancakes)
Are you feeling like a yum breakfast but want something really healthy? Well we've got the perfect recipe for you. Our Pumpkin and Cornmeal panckaes with diary free mapel cream are postiively delightful and will tickle your tastebuds. These pancakes are healthier then your traditional ones and have a unique blend of pumpkin puree, So Good Unsweetened Almond & Coconut Milk and cornmeal. Believe it or not the ingredients in this recipe mix together to create super soft pancakes that are something the whole family can love. These Dairy and gluten free pancakes also have a dairy free, vegan mapel cream that creates the perfect topping. With teh perfect balance of sweeteness and mapel, this topping will become the new family favourite.


Pancake batter
  • 1 3/4 cups So Good™ Unsweetened Almond & Coconut Milk
  • 1/2 cup (125ml) pumpkin puree
  • 1 tbs brown sugar, packed
  • 1 egg
  • 1 1/2 tbs vegetable oil
  • 1 1/2 cups brown rice or quinoa flour
  • 1/2 cup cornmeal
  • 1 tsp mixed spice
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda

Dairy-free maple cream
  • 1 cup walnut or pecan halves
  • 1/2 cup pure maple syrup
  • pinch fine sea salt
  • 2 tbs margarine
  • 340g firm silken tofu
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon, optional


  1. Whisk together the So Good™ Almond & Coconut Milk Unsweetened, pumpkin, brown sugar, egg and 1 tbs of the oil in a large bowl. Whisk in the flour, cornmeal, mixed spice, cinnamon, nutmeg and baking soda until well combined.
  2. Heat a large non-stick frypan over medium heat. Lightly grease with the remaining oil. Stir batter once more (it will be thick). If batter is too thick, add an extra ¼ cup So Good™ Almond & Coconut Milk Unsweetened or water.
  3. Spoon 2 tbs of the batter into the pan. Use the back of a tablespoon to spread out the batter to make a 10cm circle. Pancake will be ready to flip when the underside is golden brown and there are bubbles on top, about 3-4 minutes each side.
  4. Flip and cook the pancake until the centre springs back when pressed. Keep pancakes covered to keep warm.
To make the maple cream
  1. Combine nuts, 1/4 cup of the syrup, salt and margarine in a small saucepan. Cook over medium heat for a couple of minutes, until the nuts become fragrant and the mixture thickens up a little.
  2. Blend nut mix with remaining ingredients in a high speed blender or food processor until perfectly smooth. Chill for at least 4 hours to thicken.


  • To make 1/2 cup pumpkin puree, peel and remove the seeds from 500g pumpkin. Dice pieces and place in a saucepan and cover with water. Cook on the stovetop for 15 minutes, until tender. Pour through a sieve or colander. Leave to drain, then puree the flesh in high speed blender or food processor, or simply mash with a fork.
  • Yams make an excellent substitute for the pumpkin.
  • Per Serve
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