John Myers
Breakfast / Dessert: Pumpkin Pancakes
The perfect breakfast / dessert: pumpkin pancakes recipe with a picture and simple step-by-step instructions.
Additionally:
- 1 Pc. Banana
- 2 Pc. Eggs
- 50 g Buckwheat flour
- 30 g Oatmeal, ground
- 100 ml Milk or vegetable milk
- 1 Msp Cinnamon, gingerbread spice or vanilla
- 1 Msp Tartar baking powder
- 1 tbsp Coconut oil
- Mix the ingredients in the food processor to form a smooth, smooth batter. Heat some coconut oil in a pan and fry small pancakes over medium heat. Approx. 2 minutes per side. The pumpkin gives the pancakes a beautiful golden yellow color.
- If no children are eating, you can add some turmeric and ground ginger to the batter. A little pumpkin spice mix or cardamom go well with it. A bit of hazelnut butter drizzled over it tastes delicious, along with a chunky apple compote.
- Additionally, z. B. a cranberry compote. If you want, drizzle a little maple syrup over it while serving. The pancakes can also be served as a dessert. Put a scoop of vanilla ice cream on each warm pancake.
- If you leave out the eggs and leave the oatmeal whole, you can simply cook them into porridge. Instead of the buckwheat flour, I would then also use oat or other flakes. If necessary, adjust the amount of liquid as required.
Facebook Comments