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BreakfastVegetarian€

Fluffy Pumpkin Pancakes with Spelt Flour and Autumn Spices

Name: Fluffy Pumpkin Pancakes with Spelt Flour and Autumn Spices
Prep time: 13 min
Cook time: 15 min
Total time: 28 min
Yield: 3
Ingredients: 200 g Flour, spelt, whole grain; 1 tbsp Sugars, brown; 2 tsp Leavening agents, baking powder, double-acting, straight phosphate; 0.5 tsp BAKING POWDER; 1 tsp Spices, cinnamon, ground; 0.5 tsp Spices, ginger, ground; 0.25 tsp Spices, cloves, ground; 0.5 tsp Salt, table, iodized; 250 g PUMPKIN PUREE, PUMPKIN; 1 piece Eggs, Grade A, Large, egg whole; 300 ml Beverages, almond milk, unsweetened, shelf stable; 2 tbsp Butter, stick, unsalted; 1 tsp Lemon juice, raw; 1 tsp Vanilla extract

Pumpkin pancakes are the perfect autumn breakfast, combining the nourishment of pumpkin puree, the warmth of cinnamon, and a fluffy texture that will keep you warm on cold mornings.

Prep time

13 min

Cook time

15 min

Total time

28 min

Servings

Recipe

Dry ingredients

Flour, spelt, whole grain

200 g

Sugars, brown

1 tbsp

Leavening agents, baking powder, double-acting, straight phosphate

2 tsp

BAKING POWDER

0.5 tsp

Spices, cinnamon, ground

1 tsp

Spices, ginger, ground

0.5 tsp

Spices, cloves, ground

0.25 tsp

Salt, table, iodized

0.5 tsp

Wet ingredients

PUMPKIN PUREE, PUMPKIN

250 g

Eggs, Grade A, Large, egg whole

1 piece

Beverages, almond milk, unsweetened, shelf stable

300 ml

Butter, stick, unsalted

2 tbsp

Lemon juice, raw

1 tsp

Vanilla extract

1 tsp

Large and medium mixing bowl Whisk for beating Non-stick frying pan

Per servingTotal

Calories:401.5 kcal1204.4 kcal

Protein:13.2 g39.5 g

Carbohydrates:63.4 g190.3 g

Fiber:10.6 g31.7 g

Water:121.1 ml363.3 ml

Fat:12.4 g37.2 g

Micronutrients

Sugar:13.4 g40.1 g

Saturated fat:6 g17.9 g

Cholesterol:83.5 mg250.5 mg

Sodium:743.2 mg2229.5 mg

Potassium:557.9 mg1673.7 mg

Calcium:560.5 mg1681.6 mg

Iron:5.5 mg16.5 mg

Magnesium:104.8 mg314.4 mg

Zinc:2.5 mg7.6 mg

Phosphorus:645.7 mg1937 mg

Vitamin C:0.7 mg2.1 mg

Vitamin A:95.4 µg286.1 µg

Vitamin D:1.3 µg4 µg

Vitamin B12:0.2 µg0.5 µg

Instructions

In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt.

In another bowl, whisk together the pumpkin puree, milk, egg, melted butter (or oil), vanilla and vinegar. Whisk well until you get a uniform mixture.

Pour the wet ingredients into the dry ones. Gently stir with a whisk just until the ingredients come together. Do not overmix – small lumps are desirable for a fluffy texture.

Heat a pan over medium heat and lightly grease it.

For each pancake, pour about 3–4 tablespoons of batter into the pan. Cook until bubbles appear on the surface and the edges look dry (about 2–3 minutes).

Flip the pancake and cook on the other side until golden brown (about 1–2 minutes). Repeat the process until the batter is used up.

Nutritional benefits

Thanks to the high content of vitamin A (beta-carotene) in pumpkin puree, these pancakes support eye health and strengthen the immune system.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.