Healthy Pumpkin Pancakes are a delicious healthy form of spelled pancakes. The pancakes are made quickly. They are more fluffy than the original ones and healthier. They are so tasty that you do not need to serve them with any additives, although maple syrup is good for everything.
How to choose the best ingredients for Healthy Pumpkin Pancakes
Pumpkin: you can choose classic pumpkins, but also any edible variety. We choose pumpkins fresh, without any discoloration.
Wholegrain spelled flour: wholemeal spelled flour is lighter in baking than regular wholemeal flour. It contains less gluten. Spelled poppy seed is a variety that is not enriched with gluten. Therefore, baked goods are healthier.
Erythritol: Erythritol is a natural sugar obtained from the fruit. Its advantage is that it has no calories whatsoever. It is a little less sweet than regular sugar, so it is added a little more to baking.
Coconut oil: choose unrefined, cold-pressed coconut oil. It is much healthier and contains many more valuable ingredients.
Tips and Tricks for Healthy Pumpkin Pancakes
- The rest of the pumpkin can be portioned and frozen for the next baking.
- Instead of spelled flour, you can use oat flour. I always grind a whole packet of oatmeal and use it later for baking.
You can find more inspiration for healthy pancakes here
Healthy Oatmeal Ricotta Pancakes If you want more protein in your pancakes, I recommend this recipe, ricotta not only provides healthy protein but also gives it a unique taste.
Buttermilk Pancakes Pancakes in a different way, i.e. with buttermilk, which provides many more healthy ingredients than usual milk.
Vegan Simply Banana Pancakes If you are a vegetarian, I also have something for you, these are perfect pancakes based on bananas and coconut milk.
Fluffy, buttery pancakes with apple pieces These pancakes are perfect for autumn mornings, tasty, healthy and the first portion of fruit. Start your day healthy! Children don’t want fruit? Try these pancakes, I assure you they will love them.
Healthy Pumpkin Pancakes
- 200 gr pumpkin
- 2 eggs
- 50 gr wholegrain spelt flour, whole grain oat flour
- 20 gr erythritol
- 10 gr coconut oil
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Peel the pumpkins and grate them on a coarse-mesh grater.
- Add eggs and erythritol to the pumpkin, then mix thoroughly.
- Add flour and baking powder and mix everything.
- The dough will be more fluid than usual pancakes.
- Fry the pumpkin pancakes on a slow fire, covered. We add a little fat because the pancakes are steaming, which remains when you cover the pan.
- Bake the pancake on one side for about 3 minutes and then put it on the other side. The other party usually needs a minute less.
- However, it all depends on the pan's temperature, so your best observation will be.
- You put the pancake on the other side when the top is already practically baked, it is not uncommon, but the dough has almost joined.Bon Appetit!