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Thin pumpkin pancakes

Thin pumpkin pancakes with cinnamon for a lovely holiday morning.

Thin pumpkin pancakes
Servings10 Serving
CategoryDifficultyEasy
Ingredients
 3 Eggs
 400 g Fresh pumpkin
 100 g Water
 250 g Milk 2%
 120 g Whole wheat flour
 15 g Extra virgin oil
 1 tsp. Cinnamon
 Sweetener
 A pinch of salt
Directions
1

Peel the pumpkin, cut into small pieces, put in a saucepan and add 100 g of water. Boil/sauté until soft. Blend in a blender and cool.

2

Beat 3 eggs lightly, add the milk and add to the pumpkin puree. Add a pinch of salt, cinnamon, and sweetener. Beat again.

3

Add the flour, stir and leave aside for ~20 minutes.

4

Drizzle oil on the hot pan, brush it and pour in a dollop of batter. Bake at a medium temperature on one side. With a wide spatula, carefully turn it over and fry it for a few minutes on the other side.

!!! The cooking temperature for these pancakes is lower than for regular crepes.

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Nutrition Facts

Finished product weight 1050

Servings 10


1 serving contains
Calories 104.4
% Daily Value *
Total Fat 4.24g7%
Total Carbohydrate 10.5g4%
Protein 4.6g10%

* 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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