Flourless pumpkin pancakes: A light and healthy autumn breakfast
Pumpkin pancakes are a quintessential autumn treat, but must they be greasy and heavy? Not! With a few simple tricks, you can create light pancakes.
Autumn is when pumpkins dominate the kitchen. Unsurprisingly, they are delicious but also healthy and low in calories. An excellent idea for an autumn 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 the flour in the recipe? The secret lies in oatmeal, which provides the right structure, making the pancakes filling yet delicate.
Pumpkin pancakes – A light alternative to traditional recipes
Many believe that flour is essential for making delicious pancakes. However, flourless pumpkin pancakes can surprise not only with their taste but also with their texture. The key to success is using oatmeal, which substitutes for flour but adds fibre and aids digestion. Properly baked Hokkaido pumpkin combined with oatmeal creates a perfect mixture that becomes soft and juicy when fried.
And what about sugar? In this recipe, we can also do without it. Simply use maple syrup, which sweetens the dish and adds a unique caramel flavour. Thanks to these substitutes, pumpkin pancakes are healthier yet full of flavour.
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 are likely to have in your kitchen. Here’s a recipe for 2 servings of pancakes that you can make in just 20 minutes:
- 2 eggs
- 200 grams of baked Hokkaido pumpkin
- 50 grams of oatmeal (you can choose gluten-free)
- 100 millilitres 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 purée.
- Blend all ingredients: Place the pumpkin purée, eggs, plant-based milk, oatmeal, maple syrup, cinnamon, and salt in a blender. Blend until smooth.
- Fry the pancakes: Heat up a pan, add a bit of coconut oil or butter, and fry the pancakes until golden on both sides.
Pumpkin pancakes taste great warm, served with natural yoghurt, fruits (e.g., apples, pears), or nuts. You can also make homemade compote or fruit mousse to accompany them.
