If you are looking for a quick and healthy breakfast idea, try this pumpkin and blueberry pancakes recipe.
Serves: 4
Preparation: 15 min
Cooking: 45 min
Ingredients for Pumpkin and Blueberry Pancakes:
- 450 ml of milk
- 2 Free-Range Eggs
- 300 g flour
- ½ tsp baking soda
- 50g raw sugar
- 1 ½ cups coarsely grated pumpkin
- 125 g blueberries
- ½ tsp ground cinnamon
- 20g butter, melted
- Pinch of Himalayan salt
To serve:
- Vanilla yoghurt
- 150 g blueberriesÂ
- 150 g strawberriesÂ
Method:
Step 1
Whisk the eggs and milk in a bowl.
Step 2
Combine the flour, baking soda, salt, and sugar in a large bowl and make a well in the centre. Add the milk mixture to the dry ingredients and whisk until smooth. Stir in the pumpkin and cinnamon to combine, cover with plastic wrap, and set aside for 45 minutes.
Step 3
Heat a large non-stick pan over medium heat and coat with the melted butter. Pour ½ cup (50 ml) batter into the pan and shake gently to spread. Cook for 1-2 minutes, until the bottom is cooked through, then turn over and cook for another 1 minute until done. Transfer to a plate. Repeat with the remaining batter to make 16 pancakes.
Step 4
Divide the pancakes into 4 serving plates. Drizzle with vanilla yoghurt and spoon over blueberries and garnish with strawberries.
*You can serve pancakes with whipped or thickened cream and strawberry jam.
Try this pumpkin and blueberry pancakes recipe and don’t forget to share the recipe with your friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.