Thin pumpkin pancakes with cinnamon for a lovely holiday morning.
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.
Beat 3 eggs lightly, add the milk and add to the pumpkin puree. Add a pinch of salt, cinnamon, and sweetener. Beat again.
Add the flour, stir and leave aside for ~20 minutes.
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.
Finished product weight 1050
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
