Pumpkin Pancakes in a Pan
Quick pancakes made in a pan without rising and using pumpkin as the base of the dough. A vegan recipe since the dough contains no eggs, milk, or butter. A great appetizer or snack to serve if we have guests who are intolerant, vegan, or for various reasons do not eat certain foods. A simple and quick recipe that is prepared in a few minutes and cooked in a pan and not in the oven. If you like pumpkin, try these pancakes.
Also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients for Pumpkin Pancakes in a Pan:
- 1 1/2 cups flour
- 7 oz pumpkin (Cooked)
- 2 tbsps extra virgin olive oil
- pumpkin seeds
- 3 1/2 tbsps water (Milk)
- 1 tsp instant yeast for savory preparations
- salt
Steps
The preparation of the Pumpkin Pancakes in a Pan is very simple and quick, watch the video HERE.
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In a container, put the flour, cooked pumpkin, salt, yeast, pumpkin seeds, oil, water, or milk (vegetable or cow) and mix and knead.
We need to obtain a homogeneous dough without long kneading. Roll it out on a baking paper sheet with a bit of flour and form circles using a pastry cutter. Roll out the leftovers and form more circles. Put a little oil in a pan
cook for a few minutes on both sides
Enjoy your meal!
