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Pumpkin pancakes/Kürbispuffer

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Ingredients

Adjust Servings:
800 g of Pumpkin Hokkaido pumpkin
2 Egg(s)
100 g of Amaranth flour Or other gluten-free flour
1 clove of Garlic
1/2 of an Onion Or green onions
generously Salt
to taste Grounded black pepper
1/2 tsp of Turmeric powder
for frying Ghee Or olive oil, coconut oil

Pumpkin pancakes/Kürbispuffer

  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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In Austria, potato pancakes are called Erdäpfelpuffer (or German version – Kartoffelpuffer) and a similar dish made of pumpkin is called Kürbispuffer. That’s what we’re going to make for breakfast today. Gorgeous taste,  you should try it. It’s in season right now!

Naturally, we are cooking a gluten-free version for which, in this recipe, any flour will do, such as whole-grain rice, amaranth, buckwheat, sorghum, chickpea and even almond flour. Try different options, the one pictured is with amaranth flour.

I use Hokkaido pumpkin, it cooks quickly and can be used with the peel.

Bon Appétit!

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Steps

1
Done

Remove the seeds and grate the Hokkaido pumpkin with the skin on a fine grater. If using another kind of pumpkin, peel it beforehand.
Dice the onion finely and chop the garlic very finely.

2
Done

Mix grated pumpkin with onion, garlic and spices in a bowl. Then add the flour and egg and mix it until smooth. You get a medium thick batter.

3
Done

Heat the oil in a frying pan. Then, spread the batter with a tablespoon and smooth it out to form circles no thicker than 5 mm. Fry until golden brown on each side.
Serve pancakes hot or cooled with coconut yogurt or olive oil mayonnaise.
Bon Appétit!

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Tomatoes Stuffed with Salmon
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Fish patties (gluten-free)
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Tomatoes Stuffed with Salmon
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Fish patties (gluten-free)

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