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Juicy and healthy pancake with pumpkin, seasonal ingredients in Winter!
Try this easy and simple recipe for your healthy breakfast or brunch on weekends.
Canned Pumpkin (100%) 1(425g) (or Real Julienne Pumpkin/Squash)
Flour 3 1/2tbsp
1. Mix a canned pumpkin with 1tbsp of sugar, 1tsp of salt, and 3 1/2tbsp of flour. You can use either of white or wholemeal flour.
2. Olive oil in the over a medium heated pan and add the pumpkin mix in a pan as a round shape and cook until bubbles form on the surface of the pancake. Flip and set aside.
3. Olive oil in the over a medium heated pan and add 1 sliced banana and 1tbsp of sugar and 1tbsp of sliced almonds and fry gently until the banana browned.
4. Stack the pancakes and top with fried banana, icing sugar (or syrup), whipped cream, dried cranberries and sliced almonds (or any other topping you want to add).
Shop the ingredients
Banana, Sliced Almonds
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