These autumn pumpkin pancakes are the perfect breakfast option: tender, aromatic, and completely sugar-free. They are quick to prepare, made from simple ingredients, and do not require an oven.
Ingredients
- Pumpkin puree — ½ cup
- Milk — 600 ml
- Eggs — 2 pcs.
- Flour — 200 g (wheat, oat, or rice)
- Pinch of salt
- Vegetable oil — 2 tbsp. + a little for frying
- Vanilla sugar — optional
Preparation
- Cut the pumpkin into cubes and steam for 10–12 minutes to preserve its color and aroma. You can also bake or boil it. After cooking, blend the pumpkin in a blender until smooth.
- In a large bowl, whisk the eggs with salt and vanilla. Add the milk and pumpkin puree, and mix with a whisk until smooth.
- Gradually add the flour, stirring thoroughly to avoid lumps. Finally, add the vegetable oil and mix again.
- Heat a frying pan, grease it with oil, and pour a thin layer of batter. Fry the pancakes on both sides until golden brown.
The finished pumpkin pancakes are thin, elastic, and fragrant. They can be served with sour cream, yogurt, honey, or fresh fruits. This breakfast is light, nutritious, and delights with flavor without excess sugar.
