The pumpkin is the queen of autumn: from appetizers to desserts, it is practically in every preparation. So why not include it in breakfast? Here is my recipe for pumpkin pancakes without sugar: naturally sweet with the scent of cinnamon, they are the perfect autumn breakfast, a treat to start the day on the right foot. They are very easy to make, even with the Thermomix, versatile and customizable. In a few minutes, we will have a delicious breakfast on the table with low glycemic content and lactose-free. If I’ve piqued your curiosity, come with me!
For more autumn-flavored breakfasts, I recommend checking out these links!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 5People
- Cooking methods: Stovetop, Air Frying
- Cuisine: American
- Seasonality: Autumn, Autumn, Winter
- Energy 177.66 (Kcal)
- Carbohydrates 27.55 (g) of which sugars 3.05 (g)
- Proteins 8.65 (g)
- Fat 3.63 (g) of which saturated 1.52 (g)of which unsaturated 1.98 (g)
- Fibers 2.26 (g)
- Sodium 56.68 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The main ingredient is obviously the pumpkin. There are many types of this fantastic vegetable; I recommend using the Delica or Mantua variety, as they are naturally very sweet, or the Hokkaido if you want to give a hint of chestnut to your pumpkin pancakes. In my recipe, I deliberately omitted sugar; of course, you can add it if you really can’t go without it!
- 10.6 oz delica pumpkin (cooked)
- 1 cup all-purpose flour
- 3 eggs (large)
- 1/4 cup almond milk (unsweetened or cow milk)
- 1.5 tbsp vanilla extract
- to taste ground cinnamon
- 1 tbsp baking powder
Tools
To make these pumpkin pancakes without sugar, I used my trusty Thermomix TM31, but of course, you can use any food processor or a hand whisk. In this case, you will need a hand blender or a fork to puree the pumpkin.
- 1 Food Processor
- 1 Hand Blender
- 1 Bowl
- 1 Baking Tray
- 1 Pan
- 1 Lid
- 1 Spatula
- 1 Plate
Steps
The steps to prepare pumpkin pancakes without sugar are almost the same as any other pancake. The major difference is the preparation of the pumpkin. I made the recipe with my Thermomix TM31, but you can perfectly use another food processor or whisks, as I explained in the tools section.
Cut the pumpkin into large pieces and place it on a baking tray. Bake at 356°F for 30/40 minutes or until the pumpkin becomes soft and crumbles. I recommend doing this step well before making the pancakes because the pumpkin needs time to cool down.
Once cool, take the right amount of pumpkin pulp with a spoon and set aside.
Place the pumpkin pieces in the Thermomix bowl and blend them at speed 4 for 20 seconds. Alternatively, puree with a hand blender or a fork.
Add the eggs to the bowl.
Blend at speed 4 for a few seconds.
Add the cinnamon, to taste.
Add the vanilla extract.
Blend again for a few seconds while adding the milk.
In a bowl, sift the flour and baking powder.
Add in increments, blending at speed 4.
After adding the flour, the batter will be ready. If it is too liquid, just add a tablespoon of flour.
Transfer the pumpkin pancake batter to a bowl and meanwhile grease a non-stick pan with vegetable oil and heat it up.
Once hot, pour a bit of the batter with a ladle to form two/three pancakes.
Cover with a lid and wait for bubbles to form on the surface as shown in the picture
Flip them with a spatula to cook the other side
Once cooked, transfer them to a plate, stacking them as they cook. This will keep the pancakes warm. I recommend occasionally greasing the pan with a bit of paper towel lightly oiled with vegetable oil to cook the pancakes without sticking.
Once cooked, the pumpkin pancakes without sugar are ready to be enjoyed. I love them with nut butter or berry jam. With these quantities, you get about 15 pancakes, perfect for a Sunday family breakfast.
How to store pumpkin pancakes without sugar?
Once cooked, pumpkin pancakes without sugar can be stored in the fridge for two to three days. Of course, they should be reheated to enjoy them fully. Alternatively, you can portion the batter and freeze it, cooking the exact number of pancakes you desire later. Pancakes are one of my favorite breakfasts, what’s yours? Tell me on Instagram I look forward to hearing from you!
