Pancakes are a delicious and simple dish and there is no one who does not enjoy them! In order to adapt this dish a bit for autumn, we will add pumpkin and cinnamon to it this time!
The unique composition of these pancakes - pumpkin and cinnamon - will make these pancakes not only tasty, but also healthy. While pumpkin is full of fiber and beta-carotene, cinnamon is rich in vitamins B6, K and E, as well as minerals such as magnesium, potassium, zinc and copper.
Ingridients
- 300 g of flour
- 2 teaspoons of baking powder
- 2 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ground dry ginger
- 1/2 teaspoon of salt
- 100 g of baked pumpkin
- 400 ml of milk
- 2 eggs
- salt
- Maple syrup
- walnuts (pecans or plain)
Preparation
Mix 200 ml of milk, eggs and roasted pumpkin puree in a bowl. In a separate bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger and salt. Slowly add the dry ingredients to the pumpkin mixture while pouring in the rest of the milk until you have a thick pancake mixture. Bake the pancakes on a heated and oiled baking sheet. When bubbles form on the surface of the pancake, it's time to flip it. Then bake the pie for about half a minute, or until it turns golden brown. Serve the pancakes with chopped pecans or walnuts and drizzle with maple syrup.
