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Pancakes with pumpkin

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Ingredients for 1 servings:

  • 2 eggs
  • 75 ml oat milk (oat drink)
  • 20 g erythritol (sugar substitute) (Xucker light)
  • 25 g oat flakes, fine
  • 200 g butternut squash
  • 25 g spelt flour
  • 1 tbsp chia seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the butternut squash, cut into pieces, cook until soft, and drain. Combine all ingredients in a blender. Adjust the amount of liquid depending on the desired consistency. Heat oil in a pan and cook two tablespoons of batter per pancake over medium heat. Serve with quark or yogurt and (warm) berries. Nutritional information: Carbohydrates 68 g Fat 22 g Protein 29 g

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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