Pumpkin and banana pancakes
2 servings
20 minutes
Pumpkin and banana pancakes are a tender and aromatic dish with light notes of sweetness and warm spice. The perfect combination of soft pumpkin and sweet banana makes them not only tasty but also healthy. Thanks to the kefir, the batter acquires an airy texture, while vanilla sugar adds a subtle aroma. This recipe originated in American cuisine, where experimenting with seasonal products is popular, especially in autumn. The pancakes can be served for breakfast or as a dessert alongside honey, yogurt, or fresh fruits. They are perfect for a cozy home tea time, delighting with their golden hue and appetizing taste.
1
Bake the pumpkin in the oven for 10 minutes.
- Pumpkin: 70 g
2
Blend banana, baked pumpkin, baking powder, salt, and vanilla sugar in a blender.
- Pumpkin: 70 g
- Bananas: 120 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: pinch
- Vanilla sugar: 0.5 teaspoon
3
Add flour and kefir. Mix everything thoroughly.
- Wheat flour: 50 g
- Low-fat kefir (1%): 2 tablespoons
4
Add olive oil to a heated pan. Place small pancakes and bake.
- Olive oil: 1 tablespoon
5
Place the ready pancakes on a plate with a paper towel to absorb excess oil.
