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🍳 Crispy Pumpkin Pancakes with Creamy Berry Soy Yogurt Sauce

315 kcal · 30 min · 4 servings

Crispy Pumpkin Pancakes with Creamy Berry Soy Yogurt Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 100 degrees Celsius to keep the finished pancakes warm later.
  2. 2. Thoroughly wash the pumpkin under running water.
  3. 3. Remove the core and cut the flesh into coarse cubes.
  4. 4. Place the pumpkin cubes in a pot and cover them lightly with water.
  5. 5. Bring the water to a boil.
  6. 6. Reduce the heat to medium and place the lid on the pot.
  7. 7. Cook the pumpkin for about 8 minutes until it is soft.
  8. 8. Drain the cooking water through a sieve.
  9. 9. Let the pumpkin cool down briefly until you can handle it safely.
  10. 10. Place the drained pumpkin into a bowl.
  11. 11. Puree the pumpkin with oat drink until smooth.
  12. 12. Add flour, one tablespoon of sugar, cinnamon, baking powder, and salt to the pumpkin mixture.
  13. 13. Stir everything together with a spoon or whisk until you have a smooth batter.
  14. 14. Heat a frying pan with one tablespoon of oil on medium heat.
  15. 15. Place one ladleful of batter into the hot pan.
  16. 16. Fry the pancakes for about 2 minutes on the first side until golden brown.
  17. 17. Flip the pancakes and fry them for another 2 minutes on the other side.
  18. 18. Place the finished pancakes on a plate and put them in the preheated oven to keep them warm.
  19. 19. Let the frozen berry mixture thaw at room temperature.
  20. 20. Take 200 grams of the thawed berries.
  21. 21. Place these berries together with the soy yogurt and one tablespoon of sugar into a tall container.
  22. 22. Puree the mixture with a hand blender or mixer until creamy.
  23. 23. Place the warm pancakes on the serving plates.
  24. 24. Pour the berry soy yogurt sauce over the pancakes.
  25. 25. Garnish the dish with the remaining fresh berries.
  26. 26. Serve the pancakes immediately and enjoy!

Nutrition per serving