I am still busy with processing the big pumpkin I bought recently. First I made an easy Thai pumpkin curry with chicken. Now I stayed in Asia with these healthy Indian inspired pumpkin pancakes. They smelled so delicious during the baking already that it was really difficult not to start eating them immediately.
healthy Indian inspired pumpkin pancakes
- 120 gram mashed pumpkin
- 60 gram plain flour
- 1 egg
- 150 gram Greek yoghurt
- 5 twigs fresh cilantro
- 1 spring onion
- 1 teaspoon turmeric powder
- 1 teaspoon ginger powder
- 2 seeds kardemom crushed
- Cut the spring onion into small rings. Put some of them apart for garnishing.
- Also slice the fresh cilantro into small pieces.
- Open the kardemom seeds and crush them in the mortar.
- Mix the ingredients thoroughly in a bowl: mashed pumpkin, flour, egg, turmeric powder, ginger powder, cilantro, Greek yoghurt, spring onion, kardemom and salt.
- Bake the pancakes during 5 minutes. Let them cool down a few minutes as they might be quite hot inside.
This is part 3 of my pumpkin series for this season, after the pure mashed pumpkin and the easy Thai pumpkin curry with chicken. The American digital magazine Health Perch had send me a request to make some recipes with canned pumpkin. Unfortunately I could not find the canned version in the supermarket here. So I decided to make fresh mashed pumpkin, which is even more healthy than the canned version.
The inspiration to make these Indian inspired pumpkin pancakes comes from Ruchis kitchen. She has another delicious recipe for pumpkin pancakes. I worked with the ingredients I have at home.
This recipe contains no added sugar, and is therefore not a sweet attack on your teeth. Nevertheless they are delicious with all the spices and the mashed pumpkin. If you are more into sweet pancakes for breakfast, surprising.recipes hast several alternatives to offer:
- American ricotta-lemon pancakes with buttermilk
- Mascarpone pancakes with red fruit compote
- Dutch mini buckwheat pancakes with banana and blueberries