Variation On A Classic Dish

Pumpkin Pancakes

5
Average: 5 (5 votes)
(5 votes)
Pumpkin Pancakes

Pumpkin Pancakes - A great Fall treat for breakfast

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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
466
calories
Calories

Healthy, because

Even smarter

Nutritional values

Like carrots, pumpkins contain beta-carotene, which the body converts into vitamin A, strengthening eye health and vision. 

This pancake mixture can be flavored with a little orange liqueur if you wish.

1 serving contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein16 g(16 %)
Fat12 g(10 %)
Carbohydrates73 g(49 %)
Sugar added9 g(36 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.8 mg(15 %)
Vitamin K8.9 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.3 mg(21 %)
Folate71 μg(24 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C10 mg(11 %)
Potassium506 mg(13 %)
Calcium400 mg(40 %)
Magnesium53 mg(18 %)
Iron2.8 mg(19 %)
Iodine10 μg(5 %)
Zinc1.8 mg(23 %)
Saturated fatty acids4.8 g
Uric acid63 mg
Cholesterol122 mg
Complete sugar15 g

Ingredients

for
4
For the pancake mixture
1.333 cups flour
2 tsps Baking powder
1 pinch salt
2 eggs
1.333 cups milk
2 Tbsps honey
1 ¼ cups grated Pumpkin (or butternut squash)
butter (for frying)
2 Tbsps toasted Pumpkin seed
powdered sugar (for dusting)
How healthy are the main ingredients?
PumpkinhoneyPumpkin seedsaltegg
Preparation

Kitchen utensils

1 large Pot with lid, 1 Cutting board, 1 Small knife, 1 large Bowl, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer mit Knethaken, 1 Baking sheet, 1 Parchment paper, 1 Fork

Preparation steps

1.

For the pancake mixture, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks smoothly with the milk, honey, flour and baking powder. Add more or less milk as necessary. Leave to stand for about 20 minutes, then fold in the stiffly beaten egg whites and the grated pumpkin or butternut squash (keeping back 2 tbsp). Heat a little butter in a nonstick frying pan and put small heaps of pancake mixture (about 1 tbsp) into the pan. Fry for 1-2 minutes, until golden brown, then turn over and fry the other side. Take out of the pan and keep warm while you make the rest of the pancakes

2.

Blanch the reserved grated pumpkin or squash briefly in hot water and drain.

3.

Arrange the pancakes on plates, scatter with grated squash and pumpkin seeds and serve dusted with icing sugar.