Pumpkin pancakes


Hello there,


That's it 2021 is coming, I haven't looked back enough on my blog to summarize this year in culinary terms.

There are still about thirty recipes on the blog, which is not bad at all in such a short time (maybe too much?).

There was the creation of a "gluten-free" category which allows intolerant or curious people not to search all the recipes available on the blog for gluten-free ones.

Either way I don't know if I will continue the blog, for now yes, because that keeps me busy all the time and I really enjoy food photography and content creation.

In short, this post is not a summary, today I am presenting you a recipe of pancakes with butternut squash!

Original, but extremely tasty, adorned with small chips of chocolate and agave syrup, a treat! And this recipe is gluten free!


 


The ingredients needed for the recipe are: oatmeal, baking powder (or baking powder), soy cream, cinnamon, paprika, almond milk, coconut yogurt , butternut squash puree, whole sugar, tapioca starch, oil to grease the pancake pan.

The utensils are very basic, you will need a kitchen scale, teaspoons, tablespoons, a blender, a ladle, a pancake pan.






 

Ingredients:


  • 115g of oatmeal

  • 1 tsp baking powder

  • 3 tbsp of liquid soy cream

  • 2 tsp cinnamon

  • 1 tsp paprika (optional)

  • 2 tbsp butternut squash puree

  • 2 tbsp of coconut yogurt

  • 100ml almond milk

  • 1 tbsp of whole sugar

  • 1 tsp of tapioca starch




- Put all the ingredients in a blender, the dough should be very smooth, if this is not the case, add a little milk to make it a little more liquid.

- Heat a small ladle of batter on a pre-oiled pancake pan and heat.

- Heat the dough over medium heat, turn it over when you see a small crust forming on top, it will avoid putting it everywhere haha.

- Stack four or five pancakes, sprinkle with chocolate shavings and pour agave syrup on top.

Enjoy your meal !



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