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Whole pumpkin pancakes with cranberries

A sunny holiday morning is like creating a delicious breakfast with pancakes!

Whole pumpkin pancakes with cranberries
Servings2 Serving
CategoryDifficultyEasy
Ingredients for Pancakes
 2 Eggs (100g)
 200 g Fresh grated pumpkin
 150 g Skimmed milk kefir
 90 g Skimmed milk curd
 100 g Whole wheat flour (or any other)
 ½ tsp. Soda
 Sweetener (or honey), a pinch of salt
 Vanilla or cinnamon
Ingredients for Jam
 200 g Cranberries
 100 g Water
 Sweetener
Preparation
1

Grate the pumpkin and mix with all the other ingredients. Set aside for 10 minutes to allow the flour to swell slightly.

2

Cranberries cooked with water and sweetener. Blend. Or easier and faster - put the berries in water in the microwave for 5 minutes and then blend.

3

Spoon the dough into a pan (oil with the dispenser inflated 3x) and fry on low sides on both sides.

The nutritional value is indicated with the jam.

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Nutrition Facts

Finished product weight 950

Servings 2


1 serving contains
Calories 400
% Daily Value *
Total Fat 8.05g13%
Total Carbohydrate 50.3g17%
Protein 24.3g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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