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Healthy pumpkin pancakes

Healthy pumpkin pancakes served in assorted dishes

Healthy pumpkin pancakes

Name: Healthy pumpkin pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 9 large or 27 mini pancakes
Ingredients: 200g plain flour; ½ tsp baking powder; 200ml milk; 100g cooked butternut squash or pumpkin, mashed; 1 egg separated

Lulu Grimes

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Makes 9 large or 27 mini pancakes

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4 out of 5.7 ratingsRate

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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

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g plain flour
½ tsp baking powder
200ml milk
100g cooked butternut squash

or pumpkin, mashed
1 egg

separated

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Nutrition: Per pancake (9)

kcal108
fat2g
saturates1g
carbs19g
sugars1g
fibre1g
protein4g
salt0.11g

Method

step 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.
step 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.
step 3

Whisk the egg white until stiff, then fold it into the batter.
step 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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A star rating of 4 out of 5.7 ratings

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