This week we have another sweet recipe with pumpkin basic material, one of my favorite materials and so versatile. It is amazing in both savory and sweet recipes. See for example these fresh tagliatelle with pumpkin sauce, sage and mascarpone or this pie with pumpkin and slice without leaf With cornmeal, which I often make as I really like my little one!
A sweet recipe for a special breakfast all aromas today with pumpkin pancakes. A great way to take advantage of and any roast pumpkin we have in the fridge. My dish often lacks grilled vegetables and pumpkin among them. So I will make sure to keep a little roasted pumpkin aside to make these pancakes for a different winter breakfast! Melted pumpkin, yogurt, grated almonds, oats and a little flour that swells alone, banana for sweetness, hanging out with an egg, a little milk and aromatic spices make the most delicious pancakes.
How to prepare the pumpkin
Just bake the pumpkin (cleaned and cut into pieces) on a baking tray with non -stick paper. Sprinkle with a little olive oil and bake at 200C in the air for about half an hour or until softened enough to be pulled with a fork.
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In a bowl mix the dry ingredients (almond powder, oatmeal, flour that inflates alone and spices).
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In another bowl, mix the liquid ingredients (the mashed roasted pumpkin, yogurt, mashed banana, egg and milk).
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Add the mixture with the dry ingredients to the bowl with the liquid ingredients and stirring, incorporate until a smooth porridge.
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Heat a non -stick frying pan with a little olive oil over medium to high heat. Add a spoonful of porridge for each pancake, add as many pancakes to the pan depending on its size.
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Turn the pancakes from the upside down as soon as the surface has blisters. Lower the heat slightly if needed.
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Transfer the ready pancakes to a plate and continue in the same way as the rest of the porridge, adding a little olive oil to the pan when needed.
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Serve with our favorite butter of nuts and fruits.
This was today’s recipe, delicious pancakes or pumpkin pancakes! I would be very happy if you tried the recipe either in one way or another. If you do, don’t forget to share it with me by uploading a photo of the result with the hashtag #mynutricalendar and tag @mynutricalendar to see your creation or leaving a comment below. You will find me in Instagram or Facebook And I’ll be happy to hear your news.
Until next time, be careful and eaten well.
With love,
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This week I am back with a sweet recipe with pumpkin as the main ingredient. Pumpkin – and all the squash family – is one of my favorite and most versatille ingredients as it makes both great sweet and savory ingredients. Make sure you look up this Butternut squash, sage and mascarpone fresh tagliatelle recipe or this Pumpkin and feta cheese no phyllo pie recipe, if you haven’t already.
This time we make a sweet recipe which is also a brilliant way to use up any roasted pumpkin leftovers we got in the fridge. Roasted veggies are usually part of my lunch and I wouldn’t say there are leftovers very often but I am being proactive and save some roasted pumpkin for this pancake recipe. I roast it just with some olive oil until soft enough to be mashed with a fork. That’s it! Along with the rest wholesome ingredients such as almond meal, oat meal, banana, Greek yogurt and aromatic spices, pumkin makes the best pancakes!
How to prepare the pumpkin
Simply wash, peel and dice the pumpkin and lay it on a baking tray lined with parchment paper. Sprinkle with some olive oil and roast at 200C fan for about 30′ or until soft enough to be mashed with a fork.
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In a bowl mix all dry ingredients (almond meal, oat flour, self-raising flour and spices) and combine.
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In another bowl, add wet ingredients (mashed roasted pumpkin, yogurt, mashed banana, egg and milk) and whisk gently to combine.
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Slowly add dry ingredients mix to the bowl with the wet ingredients and stir well to combine.
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Heat a non-stick frying pan with some olive oil over medium to high heat. Add spoonful of the pancake batter to the pan forming a pancake and repeat depending on your pan’s size.
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Flip the pancakes over when bubbly. Reduce the heat if needs be.
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Transfer the cooked pancakes to a dish and continue with rest of the batter. Add a bit of olive oil when needs be.
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Serve with your favorite nut butter and fruits.