Ingredients
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500 g of PumpkinHokkaido pumpkin
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2 Egg(s)
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50 g of Almond flour
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1/2 tsp. of Turmeric powder
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1/4 of an Onion
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1 clove of Garlic
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2 tbsp. of DillAnd/or parsley
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to taste Salt
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to taste Grounded black pepper
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for frying Extra Virgin olive oil
Directions
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
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1
Done
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Remove the seeds and grate the Hokkaido pumpkin with the skin on a fine grater. If using another kind of pumpkin, peel it beforehand. |
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2
Done
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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. |
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3
Done
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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. |
