Egg-Free Pumpkin Pancakes

Simple, low-calorie, and fragrant pancakes. Tender, with a subtly tropical flavor. Let them cool a bit and serve warm with honey alongside a cup of hot tea.

Tatiana EAOAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 6 % 2 g
Carbohydrates 81 % 25 g
132 kcal
GI: 4 / 12 / 85

Cooking method

Cooking time: 30 min
  1. Step 1:

    Step 1

    Bake the pumpkin until soft—about 5 minutes on high in the microwave. Let it cool.

  2. Step 2:

    Step 2

    Scoop out the pumpkin flesh and slice the banana.

  3. Step 3:

    Step 3

    Add the milk and mash with a fork or blend into a puree. Stir in the sugar, cinnamon, and vanilla.

  4. Step 4:

    Step 4

    Add the flour whisked together with the baking powder.

  5. Step 5:

    Step 5

    Drop the batter onto a preheated, greased skillet—it's easiest to do this with two spoons dipped in water. Fry over medium heat for 3–4 minutes per side.

  • These pancakes aren't airy—there are a lot of add-ins in the batter—but they're still very soft. They firm up a little as they cool.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Bananas - 89  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Vanillin - 288  kcal/100g
  • Baking powder dough - 79  kcal/100g

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