Delicate pumpkin pancakes with corn flour, vanilla and milk

Delicate pumpkin pancakes with corn flour, vanilla and milk

Egg pancakes with milkmaid cream, strawberries and powdered sugar

Delicate pumpkin pancakes with corn flour, vanilla and milk

Delicate pumpkin pancakes with vanilla and milk

This delicate and aromatic pumpkin pancakes are perfect for breakfast or as a snack. You can serve the pumpkin pancakes with sour cream or yogurt.

Please rate this recipe

5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snacks
Cuisine German recipes
Servings 4 person
Calories 84 kcal

Ingredients
  

  • 200 g pumpkin
  • 5 tbsp milk
  • 4 tablespoons corn flour
  • 1 egg white
  • vanilla flavoring to taste
  • 1-2 tbsp vegetable oil

Instructions
 

  • Boil the pumpkin until soft, cool and mash with a fork to a puree.
  • Mix the pumpkin puree with milk.
  • Mix flour with egg white and vanilla and mix with pumpkin mixture.
  • The consistency of the batter should be like a thick porridge.
  • A little more flour or milk can be added as needed.
  • Heat oil in a skillet over medium heat.
  • Using a spoon, place the pumpkin mixture into the pan.
  • Fry the pumpkin pancakes for about 5-7 minutes on each side.

Notes

The pumpkin pancakes are very easy and delicious to prepare with Hokkaido.

Equipment

  • Pot
  • Cutlery
  • Stirring spoon
  • Hand mixer
  • Pan
  • Turner

Nutrition

Calories: 84kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 21mgPotassium: 225mgFiber: 1gSugar: 2gVitamin A: 4287IUVitamin C: 5mgCalcium: 42mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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