Healthy pumpkin pancakes served in assorted dishes

Healthy pumpkin pancakes

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Makes 9 large or 27 mini pancakes

Make the most of the sweet flavours of butternut squash to rustle up these healthy pancakes. Use a really good non-stick pan and you won't need any butter

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per pancake (9)

  • kcal108
  • fat2g
  • saturates1g
  • carbs19g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.11g
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Ingredients

  • 200g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g cooked butternut squash or pumpkin, mashed
  • 1 egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk. 

  2. Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.

  3. Whisk the egg white until stiff, then fold it into the batter.

  4. Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn’t get too brown. Repeat with the remaining mixture. 

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