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Pumpkin Pancakes with Almond Flour, AKA Kürbispuffer

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Ingredients

Adjust Servings:
500 g of Pumpkin Hokkaido pumpkin
2 Egg(s)
50 g of Almond flour
1/2 tsp. of Turmeric powder
1/4 of an Onion
1 clove of Garlic
2 tbsp. of Dill And/or parsley
to taste Salt
to taste Grounded black pepper
for frying Extra Virgin olive oil

Pumpkin Pancakes with Almond Flour, AKA Kürbispuffer

  • 30 min
  • Serves 6
  • Easy

Ingredients

Directions

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This site already has a recipe for classic pumpkin pancakes with gluten-free grain flour such as amaranth, rice, wheat, etc. Now let’s try making their grain-free version, but with almond flour.

They make great fall and winter pancakes with a crunchy crust.

I use garlic, turmeric, black pepper and onion to spice up my pumpkin pancakes, but you can experiment with other kinds of spices.

Try it! 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. Then chop the dill and/or parsley finely.

2
Done

Mix grated pumpkin with onion, garlic and spices in a bowl. Then add the almond flour and egg and mix it until smooth. You get a medium-thick batter. Depending on the thickness, you can either shape the balls by hand, flatten them into flatbreads and place them on a frying pan, or place the dough simply with a tablespoon on the frying pan.

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 and radish salad or greens.
Bon Appétit!

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White Radish Salad with Coconut Yogurt
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White Radish Salad with Coconut Yogurt
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