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BreakfastMid-day mealVegetarianBalancedGrains & porridges€

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 time13 min

Cook time15 min

Total time28 min

Servings3

Recipe

Dry ingredients

Flour, spelt, whole grain200 gSugars, brown1 tbspLeavening agents, baking powder, double-acting, straight phosphate2 tspBAKING POWDER0.5 tspSpices, cinnamon, ground1 tspSpices, ginger, ground0.5 tspSpices, cloves, ground0.25 tspSalt, table, iodized0.5 tsp

Wet ingredients

PUMPKIN PUREE, PUMPKIN250 gEggs, Grade A, Large, egg whole1 pieceBeverages, almond milk, unsweetened, shelf stable300 mlButter, stick, unsalted2 tbspLemon juice, raw1 tspVanilla extract1 tsp

Large and medium mixing bowlWhisk for beatingNon-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

1In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt.
2In another bowl, whisk together the pumpkin puree, milk, egg, melted butter (or oil), vanilla and vinegar. Whisk well until you get a uniform mixture.
3Pour 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.
4Heat a pan over medium heat and lightly grease it.
5For 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).
6Flip 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.