Pumpkin and oatmeal pancakes
3 servings
30 minutes
Pumpkin and oatmeal pancakes are a delicate and aromatic dish of European cuisine that combines the softness of pumpkin with the lightness of oats. This recipe likely originated as a way to use seasonal vegetables, offering rich flavor and benefits. The pancakes have a pleasant sweetness, especially if more pumpkin is added, and a tender texture that unfolds when fried without oil. A light hint of cinnamon gives them a cozy aroma, while the oats make the dish nutritious and healthy. These pancakes are perfect for breakfast or as a light snack, pairing well with sour cream, honey, or fruits. They are easy to prepare and quickly brown, and their airy structure makes them enjoyable to eat. This is an excellent dish for those seeking a balance between healthy and tasty!
1
Add eggs, boiled milk (can be replaced with kefir), cinnamon, and sugar (to taste) to the oatmeal.
- Rolled oats: 4 tablespoons
- Chicken egg: 3 pieces
- Ryazhenka (fermented baked milk): 100 ml
- Ground cinnamon: 0.5 teaspoon
- Sugar: to taste
2
Boiled pumpkin must be mashed. You can add more pumpkin to lessen the taste of oatmeal and make it sweeter. Then add it to the previously mentioned ingredients.
- Pumpkin: 150 g
3
Mix everything well with a spoon or whisk. Gradually add the flour. The dough should not be too liquid or too thick. About 1-1.5 tablespoons will be enough.
- Wheat flour: 1 tablespoon
4
Fry in a non-stick pan WITHOUT OIL over medium heat (6 or 7). They cook quickly, literally 20 seconds on one side. Use a wooden spatula — it's easier to flip.
