The savory and protein-rich gluten-free pumpkin pancakes are a delicious and healthy alternative to traditional sweet pancakes.
Perfect for a fall breakfast, these pancakes combine the natural sweetness of pumpkin with the lightness of gluten-free flour, making them ideal for those following a gluten-free diet or simply wishing to start the day with a nutritious and satisfying meal.
Rich in vitamins, minerals, and fiber, the pumpkin pancakes not only satisfy the palate,
but also offer numerous health benefits. They are simple and quick to prepare,
resulting in a dish that will win over the entire family. Discover how to make these soft and tasty pancakes with our easy recipe.
A savory breakfast tends to contain less sugar than a sweet one, helping to avoid sudden blood sugar spikes and energy drops during the morning.
Salty foods, rich in proteins and healthy fats, can keep you fuller longer,
preventing mid-morning hunger pangs.
Pumpkin is rich in vitamins (like vitamin A and C), minerals (like potassium), and fiber,
which contribute to overall wellness. Glycemic index and gluten-free version:
Gluten-free pumpkin pancakes can have a lower glycemic index than traditional pancakes, especially if made with low glycemic index flours like almond or coconut flour. This helps maintain stable blood sugar levels.
Making gluten-free pancakes is ideal for those with celiac disease or gluten intolerance.
Using gluten-free flours like rice, almond, or buckwheat,
you get a breakfast suitable for everyone.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for SAVORY AND PROTEIN-RICH GLUTEN-FREE PUMPKIN PANCAKES
- 1 3/4 cups pumpkin (steamed)
- 1 1/4 cups gluten-free buckwheat flour
- 1/2 cup grated Parmesan cheese
- 7 oz milk (or plant-based beverage)
- 1 teaspoon instant yeast for savory gluten-free preparations
- 2 pinches salt
- 1 pinch black pepper
- as needed extra virgin olive oil (to grease the pan)
- 1 1/4 cups pumpkin (grated raw)
- 1 1/4 cups all-purpose flour (or gluten-free flour)
- 4 oz milk (whole, skimmed or plant-based)
- 2 eggs
- 1 teaspoon baking powder
- as needed extra virgin olive oil (or butter for the pan)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Pan for pancakes
- 1 Immersion Blender
- 1 Food Scale
Preparation of savory and protein-rich gluten-free pumpkin pancakes
Pumpkin preparation: Peel the pumpkin and remove the seeds and inner fibers, cut it into pieces.
Cook it (preferably steamed) for 10 minutes, when soft, mash it to obtain a puree.
Batter preparation: In a bowl, mix the pumpkin puree with Parmesan, buckwheat flour, yeast, milk (or plant-based beverage), salt, and pepper.
Using a hand whisk, stir until you get a smooth and homogeneous batter.
Cooking: Heat a non-stick pan with a bit of oil, spreading it well.
Pour a ladle of batter into the hot pan and cook the pancakes for about 2-3 minutes per side until golden.
If the pan is large enough, you can cook 2 pancakes at a time, otherwise proceed one at a time.
Once cooked, place them on a plate spacing them apart, never stack the pancakes.
To prepare the savory and protein-rich pumpkin pancakes with raw pumpkin, first clean the pumpkin.
Remove the peel, inner fibers, and seeds, then grate it with a coarse grater (If you prefer, you can cut it into small pieces and place it in the blender cup).
Then in the blender cup or in a mixer with blades, blend the pumpkin with the eggs.
Add the all-purpose flour, yeast, salt, and milk, mixing with a hand whisk until you get a homogeneous mixture.
Heat a non-stick pan with a little extra virgin olive oil or butter.
Pour a ladle of mixture into the pan and cook the pancakes for 2-3 minutes per side until golden.
The moment to flip the pancakes comes when bubbles appear on the surface.
Flip them with a quick motion and let them brown on the other side for a couple of minutes.
Storage
Once cooled, the pancakes can be stored in the fridge or freezer, separating them with parchment paper to prevent sticking.
FAQ (Questions and Answers)
When should you flip the pancakes?
The moment to flip the pancakes comes when bubbles appear on the surface. Usually after 2 or 3 minutes of cooking.
Which gluten-free flours can be used?
Buckwheat, millet, rice, and corn are naturally gluten-free, so rice flour is recommended in this case.
What are the benefits of a savory breakfast?
A savory breakfast tends to contain less sugar than a sweet one, helping to avoid blood sugar spikes.
