The sugar-free pumpkin pancakes are soft and delicately flavored, naturally gluten-free because they are made with buckwheat flour. This flour has a low glycemic index, is free of starch and simple sugars, and is rich in insoluble fibers and minerals. Sugar-free pumpkin pancakes are excellent on their own or served with maple syrup or cocoa cream, which will make them incredibly delicious. They can also be prepared lactose-free by using lactose-free or plant-based yogurt.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: Fall, Winter
Ingredients
- 3.2 oz yogurt (lactose-free with less than 0.01% lactose or plant-based)
- 1 egg
- 2.1 oz gluten-free buckwheat flour
- 1 pinch gluten-free baking powder
- 3.5 oz pumpkin (already cooked pulp)
- 1 1/4 lemon (grated zest)
Tools
- 1 Bowl
- 1 Fork
- 1 Pan
Steps
In a bowl, mix the egg with the pumpkin and lemon zest.
Add the yogurt, then the flour with the baking powder.
Mix well and let rest for 30 minutes at room temperature or overnight in the fridge.
Heat a griddle and cook the pancakes.
Enjoy with maple syrup, fresh or dried fruit.
ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are gluten-free
Tips
They can be stored in the fridge even after cooking, in a container for 2-3 days.
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