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🍳 Pumpkin Cinnamon Pancakes

501 kcal · 30 min · 4 servings

Ingredients

• 350 g Butternut squash (1 piece)
• 100 g spelt whole wheat flour
• 1 tsp baking powder
• 20 g coconut blossom sugar (1 tbsp)
• 10 g ginger (1 piece)
• 1 egg
• 1 pinch salt
• 0.5 tsp cinnamon
• 3 tbsp sunflower oil
• 4 tbsp maple syrup

Instructions

1. 1. Peel the pumpkin and remove the inside.
2. 2. Cut the flesh into small cubes.
3. 3. Put the pumpkin cubes into plenty of boiling water.
4. 4. Cook them for 15 to 20 minutes until tender.
5. 5. Drain the water.
6. 6. Place the pumpkin in a bowl.
7. 7. Mash the pumpkin into a puree.
8. 8. Mix the pumpkin puree with flour, baking powder, and sugar.
9. 9. Peel the ginger.
10. 10. Grate the ginger finely.
11. 11. Add the grated ginger to the pumpkin mixture.
12. 12. Add the egg.
13. 13. Add a pinch of salt.
14. 14. Add cinnamon.
15. 15. Mix everything well.
16. 16. Let the mixture rest for 30 minutes.
17. 17. Heat oil in a pan.
18. 18. Drop the mixture into the hot pan spoonful by spoonful.
19. 19. Bake the pancakes over medium heat.
20. 20. Fry them for about 3 minutes per side until golden yellow.
21. 21. Drizzle the finished pancakes with maple syrup.

Nutrition per serving

• kcal: 501
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 69 g