Pumpkin and Polenta Pancakes (vegan | gluten-free)


Today I discovered that polenta knows no boundaries. I also found out that it has a soul mate called pumpkin. They got together with cinnamon and syrup and had the best of times…until I ate them that is.


I was always under the assumption that ground cornmeal could only ever taste as exciting as a pair of wet socks, but then I made a pizza base and it was pretty darn good. I mean I did mix it up with some sweet potato to give it that extra thrill, so why not do the same thing but in pancake form? I’ve not gone wrong with pancakes yet so if they taste like shite, then I know never to make them again.


So this was more of an experimental recipe, as in I had no idea whether it would taste good or bad, but I certainly hoped it was edible! The pancake was more dense than a simple wheat flour version due to the moist nature of the pumpkin and the less porous polenta, but it was like a rich, sweet, spiced griddle cake, which is perfect for winter- I don’t know why, but it just is!


Serving size:




  • 180g polenta
  • 90g buckwheat flour
  • 1 tbsp baking powder
  • 1 tbsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 650ml soya milk
  • 150g pumpkin puree
  • 1 tbsp rapeseed oil plus extra for frying



  1. Combine all dry ingredients together and make a well in the centre.
  2. Pour all wet ingredients into the well and whisk slowly to achieve a creamy batter.
  3. Heat oil in a frying pan and scoop the batter into the hot pan, a tablespoon at a time.
  4. Leave to cook for 3 minutes on one side before flipping to the other side to cook for a further 3 minutes.


Drizzle generously with syrup or chocolate sauce and tuck away. I have a friend who made these but ate them with a cheesy mushroom sauce for dinner so these can also be eaten with savoury toppings if you wish.

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