Pumpkin Pancakes
Pumpkin Pancakes - A great Fall treat for breakfast
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.
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 400 mg | (40 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the pancake mixture
- 1 ⅓ cups flour
- 2 tsps Baking powder
- 1 pinch salt
- 2 eggs
- 1 ⅓ 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)
Kitchen utensils
Preparation steps
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
Blanch the reserved grated pumpkin or squash briefly in hot water and drain.
Arrange the pancakes on plates, scatter with grated squash and pumpkin seeds and serve dusted with icing sugar.
