Gluten free pumpkin pancakes
Pumpkin pancakes are the perfect breakfast to end the best time of the year, autumn! With its colors and flavors it takes away with it a vegetable we all love, the pumpkin!
To make these pancakes, you need the cooked pumpkin. You can steam it or cook it in the oven. Then just blend it, insert it into the dough and mix everything. Simple and quick to be filled as you like.
Don’t you love pumpkin in desserts?
No problem, you can also prepare them for dinner, with goat cheese or any lactose free cheese you like, raw ham and walnuts. Just omit the coconut flour and cinnamon, double that of the rice and stuff them with the salty. You will bring to the table an easy dish that everyone will like.
Here’s what you need to make Gluten free pumpkin pancakes!
40 g of Coconut Flour
60 g of Rice Flour
130 g of Pumpkin puree
Q.b Cinnamon powder
140 ml of Egg white
½ tsp of Bicarbonate + ½ Lemon juice
First, prepare the pumpkin puree by steaming the pumpkin for 10-12 minutes. As soon as it is ready, blend and reduce it to cream.
In a bowl, add egg white, pumpkin puree, cinnamon and flour. Mix until all ingredients are well incorporated. Add the baking soda and lemon, wait a few seconds and then mix.
Cook the pancakes in a non-stick pan for two minutes per side, serve them still hot with some fresh blueberries and chestnut honey.