Pumpkin pancakes with bran and seeds
4 servings
40 minutes
Pumpkin pancakes with bran and seeds are a cozy dish of European cuisine where the warmth of autumn meets nutritional benefits. The taste of these pancakes is soft and slightly sweet due to the pumpkin, with a pleasant nutty note from the seeds and bran. In Europe, pumpkin is often used in seasonal dishes, and this recipe is a perfect embodiment of autumn comfort. The pancakes are airy and tender with light spicy hints of nutmeg and cinnamon. They can be served as a standalone dish with honey or sour cream or as a healthy breakfast or snack. The simplicity of preparation makes them accessible even for beginner cooks, while the combination of healthy ingredients is an excellent choice for those mindful of their diet. This is an ideal option for cozy home breakfasts and warm family evenings.
1
Peel the pumpkin and simmer it covered until soft, mash into puree, and let it cool to room temperature.
- Pumpkin: 400 g
2
Whisk the eggs and combine with pumpkin puree, mix everything together.
- Chicken egg: 2 pieces
3
Add flour, bran, spices, and seeds, and mix everything carefully.
- Wheat flour: 2 tablespoons
- Bran: 30 g
- Peeled pumpkin seeds: 2 tablespoons
- Salt: to taste
- Nutmeg: to taste
- Ground cinnamon: to taste
4
Bake like regular pancakes in a hot skillet with a small amount of vegetable oil.