A healthy twist on fall breakfast: Flourless pumpkin pancakes

Pumpkin pancakes are a fall classic, but do they have to be greasy and heavy? Definitely not! With a few simple tricks, you can prepare light pancakes that are delightful and healthy.

Fall is the time when pumpkins reign in the kitchen. No wonder— they are not only delicious but also healthy and low in calories. A great idea for a fall breakfast is pumpkin pancakes, which can be made without flour, making them light and suitable even for those on a diet. Wondering what can replace the flour in the recipe? The secret lies in oatmeal, which gives the dish the right structure and makes the pancakes filling yet delicate.

Many people believe that flour is essential to making tasty pancakes. Meanwhile, flourless pumpkin pancakes can surprise not only with their taste but also with their texture. The key to success is using oatmeal, which not only replaces flour but also adds fibre and aids digestion. Properly baked Hokkaido pumpkin combined with oatmeal creates an ideal mixture that becomes soft and juicy when fried.

And what about sugar? We can also forgo its addition to this recipe. Just use maple syrup, which sweetens the dish and adds a unique caramel flavour. Thanks to these substitutes, pumpkin pancakes are healthier yet full of flavour.

Pumpkin pancakes are a suggestion for a quick and nutritious breakfast. To prepare them, you only need a few simple ingredients that you surely have in your kitchen. Here's a recipe for 2 servings of pancakes that you can make in just 20 minutes:

• 2 eggs
• 200 grams of baked Hokkaido pumpkin
• 50 grams of oatmeal (you can choose gluten-free)
• 100 milliliters of cow's milk or plant-based beverage
• 2 tablespoons of maple syrup
• 1 teaspoon of cinnamon or gingerbread spice

Preparation:

1. Prepare the pumpkin: Cut the pumpkin into pieces, bake in the oven until soft, then cool and blend into a smooth purée.
2. Blend all ingredients: Place the pumpkin purée, eggs, milk, oatmeal, maple syrup, cinnamon, and salt in a blender bowl. Blend until smooth.
3. Fry the pancakes: Heat up a pan, add coconut oil or butter, and fry until golden on both sides.

Pumpkin pancakes taste great warm, served with natural yogurt, fruits (e.g., apples, pears), or nuts. You can also make homemade compote or fruit mousse to accompany them.