Flourless pumpkin pancakes: A healthy, tasty fall breakfast option
Pumpkin pancakes are a fall classic, but must they be greasy and heavy? No! With a few simple tricks, you can prepare light pancakes.
Fall is the time when pumpkins reign in the kitchen. No wonder—they are delicious but also healthy and low in calories. A great idea for a fall breakfast is pumpkin pancakes, which can be made without flour, making them light and suitable even for those on a diet. Wondering what can replace flour in the recipe? The secret lies in oatmeal, which gives the dish the right structure and makes the pancakes filling yet delicate.
Pumpkin pancakes – a light alternative to traditional recipes
Many people believe that flour is essential for making tasty pancakes. Meanwhile, flourless pumpkin pancakes can surprise not only with their taste but also with their texture. The key to success is using oatmeal, which not only replaces flour but also adds fiber and aids digestion. Properly baked Hokkaido pumpkin combined with oatmeal creates an ideal mixture that becomes soft and juicy when fried.
And what about sugar? We can also forgo its addition to this recipe. Just use maple syrup, which not only sweetens the dish but also adds a unique caramel flavor. Thanks to these substitutes, pumpkin pancakes are healthier yet full of flavor.
How to make flourless pumpkin pancakes? Key ingredients
Pumpkin pancakes are a suggestion for a quick and nutritious breakfast. To prepare them, you only need a few simple ingredients that you surely have in your kitchen. Here's a recipe for 2 servings of pancakes that you can make in just 20 minutes:
- 2 eggs
- 7 ounces of baked Hokkaido pumpkin
- 2 ounces of oatmeal (you can choose gluten-free)
- 3.4 fluid ounces of cow's milk or plant-based beverage
- 2 tablespoons of maple syrup
- 1 teaspoon of cinnamon or gingerbread spice
Preparation:
- Prepare the pumpkin: Cut the pumpkin into pieces, bake in the oven until soft, then cool and blend into a smooth puree.
- Blend all ingredients: In a blender, combine the pumpkin puree, eggs, milk, oatmeal, maple syrup, cinnamon, and a pinch of salt. Blend until smooth.
- Fry the pancakes: Heat a pan, add coconut oil or butter, and fry until golden on both sides.
Pumpkin pancakes taste warm, served with natural yogurt, fruits (e.g., apples, pears), or nuts. You can also make homemade compote or fruit mousse to accompany them.
