Whole grain pumpkin pancakes
Give your pancakes extra flavor and a beautiful color with pumpkin. Serve the pumpkin pancakes with yogurt, chopped almonds, and fruit or berries. This recipe meets the whole grain label requirements.
Ingredients
- 300 g pumpkin or sweet potato
- 2 egg
- 75 g whole-grain labelled wheat flour
- 1 dl milk
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. cardamom
Instructions
- Wash and peel the pumpkin or sweet potato and cut into large, uniform pieces.
- Bake in the oven at 200°C until it feels completely tender.
- Use a fork to mash the pumpkin or sweet potato until there are no lumps, and let it cool.
- Add the two eggs to the mash and mix well. Now add the dry ingredients, and finally the milk. Mix thoroughly.
- Heat a pan with a little neutral-flavored oil over medium heat, and use a tablespoon to make small dollops of pancake batter, cooking them golden on each side.
- Serve with yogurt, chopped almonds, and fruit or berries.