If you’re a pancake lover, you have to try this variation! The pumpkin turns it into a real indulgent breakfast, with the delicious flavors of cinnamon and speculaas spices.
Ingredients for 3 pancakes
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55g pumpkin (fresh or canned)
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55g flour (whole wheat if preferred)
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1 egg
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75ml milk (plant-based is fine)
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1 tsp baking powder
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½ tbsp sugar (or honey/agave syrup)
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½ tsp cinnamon
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½ tsp speculaas spice mix
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½ tsp vanilla extract
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Pinch of salt
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Butter or margarine for frying
Topping ideas: pecans, fresh fruit, or yogurt/quark.
Preparation
If using fresh pumpkin, start by preheating your oven to 200°C (392°F). Place the pumpkin (with skin, seeds removed) on a baking tray, sprinkle with some cinnamon and oil, and roast for about 30 minutes.
Remove from oven and mash into a smooth puree. In a bowl, mix the flour, baking powder, spices, and salt.
In a separate bowl, mix the pumpkin (fresh or canned), milk, egg, sugar, and vanilla extract. Combine the wet mixture with the dry ingredients and stir into a batter.
Heat some butter or margarine in a pan and cook the pancakes for 2–3 minutes on one side. When bubbles appear, flip them. Serve with your favorite (healthy) toppings.
TIP: Want a quicker version? Boil the pumpkin with some cinnamon. You can also use frozen pumpkin—check the package for cooking instructions.
Nutritional values (per 3 pancakes, no toppings):
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390 kcal
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52g carbohydrates
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12g protein
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14g fat
Recipe by: @Bytessa.nl