Oatmeal pancakes with pumpkin

Recipe photo: Oatmeal Pancakes with Pumpkin A delicious and hearty breakfast of the most accessible ingredients - oatmeal pancakes with pumpkin. Pumpkin for the dough is pre-cooked and pureed, which makes it only guess at the flavor and aroma. The pancakes turn out very tender, moderately sweet, with a golden crust.

Ingredients (for 3 servings)

Pumpkin (peeled) - 100 g

Egg - 1 egg

Milk (2,5 % fat) - 125 ml

Honey - 20 g

Oat flour - 80 g

Vegetable oil - 10 ml

Salt - 1 pinch

Baking powder - 0,25 teaspoon


Prepare the necessary ingredients.

Milk is suitable for any fat content.

Oat flour can be prepared at home by grinding oat flakes in a blender to the consistency of flour.

Pumpkin puree can be taken ready-made (you will need 80 grams) or you can make it yourself from fresh pumpkin.

Adjust the amount of honey to your taste.

Peel the pumpkin and cut it into pieces. Put the pumpkin in a saucepan and pour cold water over it. Put the casserole on the fire and bring the water to a boil. Cook pumpkin on low heat 7-8 minutes, until tender. The cooking time depends on the type and size of pumpkin pieces.

Toss the cooked pumpkin in a colander to drain off all the liquid. Allow the pumpkin to cool slightly.

Place pumpkin in a bowl and puree with an immersion blender until smooth.

Add egg and salt to the pumpkin puree. Stir to blend.

Pour in milk and add honey.

Add oat flour through a sieve, mix it up.

I got a dough not thick, but more liquid. I did not add more flour so that the pancakes were more tender.

Pancake skillet put on medium heat, preheat well and grease with vegetable oil. Make a small fire.

Using a tablespoon, place the batter in the pan and fry the pancakes for 1-1.5 minutes on each side, until crispy.

Place the ready fritters on a plate or board.

Fry the fritters of the entire batter in this manner.

Serve oatmeal pancakes with pumpkin right after cooking, topped with jam, condensed milk, honey or sour cream.

Bon appetit!