Pumpkin Pancakes (Vegan)
Description
The recipe won't take much time. Serve the pumpkin pancakes warm or cold, as a standalone dish with sour cream, mayonnaise (if not fasting), or with a side dish (fresh vegetables, a fasting porridge made from any grain). This recipe is versatile, as you can prepare the pancakes savory, sweet, or with spices and seasonings to your taste. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Peel the pumpkin and grate it (preferably on a fine grater), add salt, mix thoroughly so that the salt is evenly distributed and the pumpkin releases its juice.
- 2
Step 2
2. Add flour and curry to the pumpkin. I used chickpea flour because it's high in protein and healthier than wheat flour.
- 3
Step 3
3. Knead the dough until it reaches a uniform consistency. It should be neither too liquid nor too thick, otherwise the pancakes will turn out too thick and may not cook properly.
- 4
Step 4
4. Place about a tablespoon of batter onto a heated skillet with olive oil over medium heat. Flatten it to form a flat pancake. Repeat with the remaining pancakes (as many as fit on the skillet). Cook for 2-3 minutes until golden brown.
- 5
Step 5
5. Then flip the pancakes and fry them on the other side as well. Add a little more oil if necessary.
- 6
Step 6
6. Remove the cooked pancakes from the skillet and fry a new batch until all the batter is used up. The pumpkin pancakes are ready!