Vegan pumpkin pancakes. Lenten pumpkin pancakes. Pumpkin pancakes recipe

The good thing about this recipe for lean pumpkin pancakes is that it is versatile and much healthier than classic flour pancakes.

Pumpkin pancakes

The good thing about this recipe for lean pumpkin pancakes is that it is versatile and much healthier than classic flour pancakes. This dish is healthy because it contains a minimal amount of flour.

And it is universal in that it can be prepared in completely different ways: salty, sweet, with spices and herbs.

Preparing pancakes is quite simple, the only thing is that frying them will take some time. Therefore, if you are cooking for a large family, use two frying pans at the same time. We suggest preparing an unusual salty version of pumpkin pancakes without eggs with Indian spices.

Ingredients:

Peeled pumpkin – 0.5 kg.
Chickpea (or wheat) flour – 1 cup
Salt – 0.5 tbsp. spoons
Spices: curry, asafoetida – 0.5 teaspoon each
Vegetable oil (for frying)

How to make pumpkin pancakes:

1. The pumpkin must be grated on a fine grater. Add salt to it and mix well so that the pumpkin releases a little juice (if you are preparing sweet pancakes, add half a glass of sugar).

2. Add 1 cup of flour and spices to the pumpkin. We chose chickpea flour as a healthier alternative to white wheat flour (it's high in protein and gluten-free).

You can choose any spices. We suggest using asafoetida and curry as they go well with pumpkin.

3. Knead a homogeneous dough from grated pumpkin and flour. It will not be very liquid, but it should not be very thick so that you can form pancakes in a frying pan.

4. When the dough is ready, place a frying pan with a small amount of oil over low heat so that it heats evenly.

5. You can start frying the pancakes. To do this, you need to put about 1 tablespoon of dough in the pan and smooth it out. Repeat until the pan is full and cook for a few minutes until golden brown.

Your pumpkin pancakes are ready!

Pumpkin pancakes can be served warm or cold. The side dish can be fresh vegetables, simple porridge from any cereal, sour cream or homemade mayonnaise.

Not long ago I discovered a recipe for dessert pumpkin pancakes. I don’t really respect pumpkin in porridges, but this product is very healthy and you need to eat it, so I was looking for where else it could be used. And then my mother came to the rescue and advised me to make such a delicacy as pumpkin pancakes. Believe it or not, we didn’t feel any pumpkin flavor in them at all, although we also added an apple to the dough.

Today I have made a selection of recipes using raw and cooked pumpkin, as well as with various additives that can greatly affect the taste and nutritional value of the pancakes.

Lush pancakes with kefir
Recipe without flour with semolina

To ensure that your pancakes always turn out well, I want to give you a few tips that experienced housewives have already identified.

Any base, be it milk, sour cream or kefir, needs to be warmed or simply taken out of the refrigerator in advance. About two hours.
Take eggs at room temperature.
Sift the flour two or three times before adding it to the dough, then the dough will become more airy.
It is necessary to fry over medium heat, otherwise the sides will burn and the middle will remain raw.
Boiled pumpkin makes pancakes more tender and there is less pumpkin flavor.
Soda is added to kefir, its acid should be enough to extinguish it. Therefore, it is better to take kefir that is not the freshest, but has stood for a couple of days.
For pancakes, choose meaty butternut squash, it has more sugar and vitamins. Large-fruited varieties are also suitable if you don’t have nutmeg on hand.
If you have a non-stick frying pan, then add one tablespoon of vegetable oil to each dough so that the dough comes off the bottom easily.

How to quickly and deliciously cook pumpkin and apple pancakes

We have previously prepared this dish from sour cream, kefir and milk. But the ratio of ingredients changes slightly when new products are introduced. After all, it is worth considering whether they will give juice and whether it is worth increasing the amount of flour because of this.

In my opinion, this is the simplest and most delicious pancake recipe. Apples add a unique aroma, and in combination with pumpkin they reduce the calorie content of food. Children will definitely appreciate the food, especially if served with sour store-bought sour cream.

The taste we get is a sweet and sour product. But if you take more sugar, the sweetness will increase. I am for less sugar and more natural taste.

Ingredients:

300 g pumpkin
100 g apples
3 tbsp. Sahara
2 eggs
150 ml kefir
200 g flour
1 tsp soda
Sunflower oil

Cut the peeled pumpkin pieces from seeds and peel and place them in the chopper bowl.

Peel the apples and remove the middle, cut the fruit into slices and lower it to the pumpkin.

Turn on the blender or food processor. You can replace this technique with a grater, then choose the large side of the grater and do everything manually.

Now add eggs to this mixture, pour in kefir and sprinkle with sugar. Mix thoroughly.

Sift the flour into the dough, adding baking soda at the final stage. It will begin to react to the acid of kefir, so for now we will put the mass aside and begin to prepare the container for frying.

Choose a frying pan with a thick bottom, grease it with oil and heat it over high heat.

As soon as we start frying the dough, immediately reduce the heat intensity to medium, otherwise it will simply burn.

You can take frozen pumpkin and boil it until tender. Then the dough will be homogeneous without grains and it will be difficult to guess what you added inside.

A simple recipe for pumpkin and cottage cheese pancakes

Some people call these pancakes cheesecakes with pumpkin, but you and I should first of all be seduced by their taste, not the name. So, add one more ingredient - cottage cheese. You can take any fat content; it also makes no difference whether you buy it or boil it yourself.
Just remember that the curd grains will be visible in the finished cake and can be felt in your mouth. This may not be to everyone's taste.

I think it’s better to grind the grains through a sieve or with a fork.

Ingredients:

200 g cottage cheese
300 g pumpkin
3 tbsp. flour
2 tbsp. Sahara
Vegetable oil

If your cottage cheese is not crumbly, but purchased in a bar, then gently mash it with a fork.

Beat in the eggs and mix with the cottage cheese.

Grate the pumpkin on a fine grater, combine it with the curd mixture and sprinkle with sugar.

Sift the flour and add it to the dough, mixing everything well.

You can add cinnamon for flavor.

Fry the dough in a hot frying pan with hot oil.

If you have overdone it with oil, then spread out a paper towel and place the pancakes removed from the pan on it. This way, the towel will absorb unnecessary fat, and you will eat fewer unhealthy calories.

Lush pancakes with kefir

Oh, how we all love fluffy pancakes! Making them on a kefir basis is as easy as shelling pears, because kefir perfectly extinguishes soda. But for this it is necessary that it simmers in the refrigerator for a couple of days and becomes more vigorous, and also that it warms up in a warm place for a couple of hours before the cooking process.

Then it will have a good concentration of acid and you won’t have to resort to vinegar. I will still give a recipe using vinegar, because with it everything is a little more complicated than just pouring soda into kefir.

Ingredients for 21 pieces:

350 g peeled pumpkin
0.5 l kefir
1 egg
3 tbsp. Sahara
1 tsp soda
2 tsp vinegar 9%
500 – 550 g flour
Vegetable oil

Grate the pumpkin on a fine grater.

In a separate deep bowl, mix eggs with salt and sugar. Then pour warm kefir and add sifted flour.

Now pour out the baking soda and quench it with vinegar. You don’t have to use vinegar if you are sure that the acid in kefir will be enough to interact with the soda.

Check the dough, the pumpkin may have released juice and thinned out the mixture a little. If you get the same result, add a couple more tablespoons of flour.
Let the mixture sit for 10 minutes.

Pour a little oil into the frying pan, heat it well and lay out the pancakes, immediately turn down the heat.

Fry until golden brown, see how well the dough rises.

Recipe with raw pumpkin in the oven

All the above recipes are indicated using the raw part of the pumpkin. This is the most common option, when in the autumn, you need to tidy up all the vegetables, or even better, eat them in order to get enough vitamins for the winter.

But it can also be replaced with boiled pumpkin mass. I'll talk about this a little later. Now let's look at how to cook pancakes without a frying pan.

Ingredients:

400 g peeled pumpkin
2 tbsp. Sahara
0.5 tsp cinnamon
3 eggs
2 tbsp. yogurt
1.5 cups flour
A little salt
Oil for greasing the mold

Grate the peeled and seeded pumpkin piece on a coarse grater.

Now add three eggs, yogurt, cinnamon sugar and flour into the bowl with the pumpkin.

Mix the dough. It should have the consistency of thick sour cream.

Take a deep pan and line it with parchment paper. The paper needs to be greased with vegetable oil, otherwise you will tear off the finished pancakes along with it.

Now place the lumps of dough at a short distance from each other.

You need to bake them in a preheated oven at 180 degrees for 15 minutes. Then take out the pan and carefully turn them over to the other side with a spatula and leave in the oven for another 10 minutes.

How to Make Pumpkin Pancakes Without Eggs

Well, now it’s time for the most dietary and lean recipe. It is for true gourmets who recognize the purity of taste of products. There is practically nothing in it except flour and the pumpkin itself.

By the way, this is where we use cooked vegetables, not fresh ones. Frozen pumpkin is also perfect for cooking.

Ingredients:

400 g pumpkin
3 tbsp. Sahara
1.5 cups flour
Vanillin
0.5 tsp soda
Quarter lemon

Steam the pumpkin and pass it through a sieve. It will turn out very soft, so you can even simply grind the pulp with a fork into a homogeneous puree.

Add sugar, vanillin and soda slaked with lemon juice. Now add the sifted flour. This is an important condition for the pancakes to become fluffy.

Look at the consistency, it should become like thick sour cream. Therefore, you may need less flour.

The dough differs from regular dough only in color.

Also pour it into a frying pan, forming circles and fry until cooked over medium heat.

I think that this treat with pumpkin is still more suitable for dessert or afternoon snack, so add more spicy seasonings: vanilla, cinnamon or lemon zest. You will immediately feel how their taste will change for the better.

Recipe without flour with semolina

I also want to tell you about an interesting recipe without flour. We will make a thickening base from semolina and oatmeal. But, both of these ingredients take time to swell and become soft, only then they will not be felt in the pancakes in the finished treat. The flakes can be taken not whole, but ground to make the dough more tender.

Ingredients:

400 g pumpkin
2 eggs
4 tbsp. decoys
2 tbsp. oatmeal
3 tbsp. Sahara
¼ tsp. salt

Finely grate the pumpkin. Beat eggs into it, add sugar and semolina.

It is better to grind the oatmeal a little in a blender. And pour them into a common bowl.

The pumpkin dough should not turn out liquid; it will be better if it holds its shape on a spoon.

Choose a frying pan with high sides and a thick bottom.

Grease the bottom and lay out the dough, not forgetting to leave space between the cakes.

Reduce the heat to medium so that the flatbreads have time to cook.

Place the finished pancakes on a paper towel to remove excess fat from frying and serve.

Semolina pancakes taste much better while hot, so try to cook them just before serving. But, of course, you can always reheat them in the microwave or oven.

Video on how to make savory pancakes with zucchini

And yet, pumpkin goes well with vegetables and fruits, as well as meat. Therefore, I will provide a video on how to make savory pumpkin pancakes.

You may want to use more than just wheat flour. And replace it, for example, with corn or rye. Then the taste will be more interesting and unusual than the usual pancakes.

Thank you for your attention and would love to hear how you feel about pumpkin pancakes.

One of the features of modern cuisine is the almost complete rejection of seasonality. Pizza or omelet with fresh tomatoes can be enjoyed all year round.

But even so, there remain dishes that are more typical for a specific time, tied to the full ripening of vegetables in the garden. One of them is pumpkin.

Ripening in late autumn, it pleases lovers of healthy dietary food almost throughout the winter.

In addition, it can easily be stored even in the refrigerator throughout the winter and is ready to please fans of vitamins even after the onset of frost. In a word, when you want to please your loved ones with a simple and tasty dish, it’s difficult to come up with something simpler and faster than pumpkin pancakes. The recipe is suitable both for every day and for weekends, when the whole family craves something sweet.

The history of pumpkin pancakes

Naturally, it is always interesting not only to prepare a delicious recipe, but also to find out how, why and when such delicious food appeared.

Pumpkin and dishes prepared from it appeared on our table not so long ago, but they have become so firmly entrenched in our diet that many are perceived as primordially national. In reality, the pumpkin has a more distant country of origin.

It, like many other vegetables, was brought to Europe by Columbus. But around the 17th century it became known in Russia.

In general, everything related to the history of the origin of such a dish as pancakes is also shrouded in mystery. The proportions, as well as the optimal ratio of all components, constantly vary depending on the wishes of the cook.

Ingredients for pumpkin pancakes

Pumpkins – 400 g;
Flour – 100 g;
Kefir or yogurt – 150 ml;
Eggs – 2 pcs.;
Sugar – 50 g.

Making pumpkin pancakes

The recipe is extremely simple and accessible. In a word, even if you don’t often delight your family with your own masterpieces, you can definitely prepare pumpkin pancakes with kefir.

Take all the prepared ingredients.
Prepare all the ingredients needed to make our pumpkin pancakes
We start cooking by peeling the pumpkin and removing seeds. Now grate it. You can make the pieces larger or smaller, depending on personal preference. KhozOboz recommends choosing a medium grater. Since thin pieces of pumpkin mix well with the rest of the ingredients into a homogeneous mass. If you choose the smallest option, the pumpkin will immediately give juice, and the finished dish will not be so tasty.
Grate the pumpkin pulp onto a medium grater
Place the prepared pumpkin in a pancake bowl.
Grate the pumpkin pulp and place in a bowl.
Add sugar to the pumpkin.
Add sugar to pumpkin
Then break the eggs.
Beat in the eggs after the sugar.
After adding the necessary ingredients, you can start mixing.
Mix pumpkin with sugar and eggs
Now you need to add kefir or yogurt, depending on which component you have on hand.
Pour kefir into the pumpkin mixture for pancakes
As a result, we get a completely homogeneous mass and all that remains is to pour in the flour.
The pumpkin dough is almost ready, all you have to do is add the wheat flour
To avoid the formation of lumps, KhozOboz recommends adding flour gradually. By immediately mixing all the flour into the dough, you get quick and high-quality results.
Add flour to the dough
At this point, pumpkin pancakes, the recipe for which includes the simplest ingredients, are almost ready. All you have to do is heat the pan and start baking.
The pancake dough is ready. Preheat the pan and start cooking
After frying the dish on one side, you need to turn it over to the other.
Don't forget to fry the pancakes on both sides
It is better to serve the pancakes immediately while hot. Then they are the most delicious. Sweet jams and marmalade will be very helpful.
Serve pancakes with jam or preserves

Benefits of pumpkin pancakes

One of the most important advantages of pumpkin is its dietary content.

In terms of its usefulness, it is often compared to another popular vegetable - zucchini, which contains the same amount of vitamins and essential substances while maintaining a very low calorie content.

Therefore, such a dish as pumpkin and zucchini pancakes is just as popular as a simple recipe consisting exclusively of the melon culture loved by many.

First of all, pumpkin is valued for its high content of natural potassium, which is useful for the prevention of cardiovascular problems. By increasing the permeability of the walls of blood vessels, it helps relieve swelling. Fiber normalizes the activity of the intestines, liver, and in general, activating digestive processes. The presence of pectins and carotene explains its usefulness in reducing cholesterol.

Pumpkin is perhaps one of the few vegetables containing such rare vitamins T and K. Naturally, it also contains such popular ones as C, PP and many others belonging to group B. Having mastered such a simple and quick-to-prepare recipe as pancakes, You can safely vary the amount of ingredients or filling.

For example, a vegetable dish can be made not only sweet, but also salty. These pancakes will be especially tasty with the addition of zucchini. But since you and I are preparing a sweet dessert, KhozOboz recommends using fruits rather than vegetables as additives. So, by rubbing an apple into the dough, you can add originality and piquancy to the dish.

Source: https://hozoboz.com/recepty/poleznye-oladi-iz-tykvy-na-kefire/

The most delicious kefir pancakes with pumpkin or 13 steps to success

It’s not difficult to prepare tender and airy pumpkin pancakes, so even beginners can do it perfectly Cooking time: 20 minutes;
Servings: 12;
Kcal: 153.2;
Protein / Fat / Carbohydrates: 4.6 g / 3.9 g / 26 g.

Pancakes are a favorite dish for everyone, young and old. The most important thing is that they are prepared as quickly as possible, you don’t need a lot of expensive ingredients, and their unreal taste can amaze anyone.

Kefir pancakes with pumpkin are considered especially popular.

Sometimes it is interesting not only to find out the original recipe of a dish, but also its origin. Pumpkin dishes began to appear on tables quite a long time ago and have become so firmly established in the diet that it is impossible to imagine life without the presence of pumpkin in it. It is worth noting that pumpkin did not originate in Russia at all, but was brought, like other vegetables, by the famous traveler Columbus.

Pumpkin pancakes with kefir have been prepared for a long time, but even today this dish remains quite popular

In the 17th century, this overseas product began to be sold in Russia and now it is not only on every table, but also in every garden.

As for the pumpkin pancakes themselves, in the 18th century there are the first mentions that the old Russian dessert - pancakes began to be prepared with many additives, including pumpkin, which the courtiers appreciated and began to demand almost every day, since the taste is the most excellent, what can only be in the world.

Benefits of pumpkin pancakes with kefir and recipe

Why fluffy pumpkin pancakes? First of all, it is worth noting that pumpkin is especially useful, as it is a dietary product that helps prevent cardiovascular diseases. Regular consumption of pumpkin in any form, both raw and processed, for example, in pancakes, will normalize the functioning of the intestines, liver and, in general, the entire digestive tract.

In addition, it is full of substances such as pectin and carotene, which do an excellent job of reducing cholesterol.

Pumpkin is extremely useful for children, and pancakes are a favorite delicacy for them. Its benefits include vitamins T and K, as well as C, PP and many others from group B.

When cooked, the product does not lose its positive properties and beneficial qualities, and besides, pumpkin tastes great in both sweet and salty form.

To make the pancakes the most delicious, zucchini is often added to the composition, and if the dessert is sweet, then it can be pear, apple and other ingredients.

Ingredients

Pumpkin – 400 g;
Flour – 100 g;
Kefir – 150 ml;
Egg – 2 pcs.;
Sugar – 50 g.

Pumpkin pancakes recipe

The peculiarity of the recipe is its maximum accessibility and simplicity. In other words, you don’t need to spend a lot of effort and time to please your loved ones and yourself first of all. A masterpiece can be made in literally 15-20 minutes and feed the whole family with goodies.

You can prepare delicious pumpkin pancakes in just 15 minutes.

Cooking method:

All products listed in the list are prepared.
Preparation begins with peeling the pumpkin and removing seeds. The product is grated on a coarse grater, but it is permissible to cut it into small pieces, which depends on personal preference. You should not choose a fine grater, as it will produce juice and the pancakes will turn out not fluffy, but thin and spreadable.
Place the pumpkin in a bowl where the dough will be kneaded.
Sugar is also put there. Don't overdo it, as the pumpkin itself is sweet, provided it's ripe.
Eggs are beaten. Everything is rubbed thoroughly using a whisk. It is not advisable to use a blender, as it will grind the pumpkin, and it will again give juice, which will significantly spoil the dough.
The contents of the container must be uniform in appearance.
Next, kefir is poured in. If you have yogurt on hand, it can replace kefir.
Stirring is carried out again. Flour is poured in. Mix again.
The flour must be sifted to avoid lumps and damage to the cooking result.
Flour should be introduced gradually.
Oil is poured into the frying pan. It heats up until it starts to crackle. Next, use a spoon to place the flatbreads into the oil. This must be done carefully so that the cake does not spread.
Frying is carried out on both sides until golden brown. You need to turn the first side to the second at the moment when the pancake grabs on the sides and rises a little.

To turn the pancakes, use a couple of forks so as not to get burned or drop the pancakes.

Lush kefir pancakes with pumpkin (video)

Pancakes are best served hot. Jam, preserves, sour cream, condensed milk, as well as protein cream, butter and similar delicacies are used as a sauce or side dish, depending on your own preferences.

Pumpkin pancakes made from kefir: recipe

First of all, prepare the ingredients for pumpkin pancakes

Wash in advance, peel the pumpkin and grate it on a fine grater

In a separate container, mix eggs, sugar and kefir

Add flour here and mix everything thoroughly

Add pumpkin to the dough and mix everything again until smooth

Heat the frying pan well with sunflower oil and carefully place the pancakes on the surface

Ready pumpkin pancakes can be served with honey. Bon appetit!

Attention, TODAY only!

Source: http://kitchenremont.ru/komnaty/kukhnya/retsepty/vypechka/oladi-na-kefire-s-tykvoj

Pumpkin fritters

You don't know how to diversify your breakfast? What to feed your child for an afternoon snack? What to serve for dessert for dinner? Pumpkin pancakes are delicious and aromatic and your family will definitely like them. Moreover, pumpkin is incredibly healthy.

For pancakes, it is best to use nutmeg pumpkin, with its fragrant, sweet pulp. Thin-skinned pumpkins are best peeled before cooking.

Fruits with thicker skins are best baked in the oven before use. And after that it’s easier to clean.

Spices such as nutmeg, cinnamon, vanilla, and cardamom are best combined with aromatic pumpkin. Pumpkin pancakes with the addition of these seasonings will be even tastier.

Making pumpkin pancakes - quick and tasty

Cooking time– 35 – 40 minutes

Exit– 4 servings

Calorie content of the dish– 162 kcal

Ingredients:

Pumpkin – 0.5 kg
Flour – 5 – 6 tbsp.
Egg – 1 pc.
Honey – 1 tbsp.
Vanillin

Cooking pancakes step by step:

The consistency of the pumpkin is quite dense, so it is advisable to simmer it in water or milk first. Grate the pumpkin using a large-hole grater, add 15 ml of water and microwave for 3 minutes. This is the fastest way. You can also simmer the pumpkin on the stove over medium heat, or bake it in the oven.

Cool the pumpkin and add honey for sweetness. One spoon is enough, as the pumpkin itself has a sweetish taste.

Beat a raw egg into the pumpkin mixture, add a little salt, enough at the tip of a knife, and mix the ingredients thoroughly.

For viscosity, so that the pancakes do not fall apart in the frying pan, add flour. Usually 150 -180 grams is enough. The pumpkin dough should be thick enough so as not to spread during heat treatment.

Place the frying pan over medium heat and add a little vegetable oil for frying. Heat well until a slight crackle appears. Only after this, put the dough in the pan in the form of small pancakes. Fry on both sides until light golden brown.

Place the finished, browned pancakes on a napkin to remove excess fat.

Pumpkin pancakes, the recipe for which is presented above, are usually served hot with berry syrup, jam, sour cream or whipped cream.

Pumpkin pancakes with kefir

Pumpkin pancakes made with kefir are successfully complemented with orange zest. Even those who don’t really like pumpkin taste and smell will like this dish.

Ingredients:

Pumpkin – 0.4 kg
Flour – 0.75 tbsp.
Egg – 2 pcs.
Kefir – 0.5 tbsp.
Sugar – 2 tbsp.
Vanillin
Zest of one orange
Sunflower oil

How to cook:

Place the pumpkin, crushed using a fine grater, in the microwave for 3-4 minutes until the pumpkin becomes soft. Beat eggs with kefir, sugar, vanilla with a mixer. Add flour, salt to taste, orange zest and mix well.

Combine the dough with the prepared pumpkin. Pour two tablespoons of sunflower oil into a well-heated frying pan and lay out the dough in the form of pancakes. Fry on both sides until done. Serve pancakes with sour cream, honey, jam.

Pumpkin and apple pancakes

Pancakes made from ripe pumpkin and fragrant apples contain an inexhaustible storehouse of vitamins. A real autumn delicacy!

Ingredients:

Pumpkin – 0.3 kg
Apple (small) – 1 pc.
Flour – 4 tbsp.
Egg – 1 pc.
Cinnamon – 0.5 tsp.
Vegetable oil

How to cook:

For delicious pancakes, cut the pumpkin into medium pieces and bake in the oven until soft. Grate the peeled apple using a fine-hole grater.

Grind the prepared pumpkin into puree using a blender. Add salt, flour, egg to the mixture. Add grated apple and cinnamon here. Mix all ingredients well until smooth.

Fry the pancakes until golden brown.

Pumpkin pancakes with cottage cheese

Lush, very healthy pumpkin-curd pancakes will definitely appeal to lovers of cheesecakes, casseroles and other curd delicacies.

Ingredients:

Pumpkin – 0.3 kg
Sugar – 2 tbsp.
Cottage cheese – 0.25 kg
Flour - 5 tbsp.
Starch – 2 tbsp.
Egg – 1 pc.
Baking powder – 0.5 tsp.
Milk – 2 -3 tbsp.

How to cook:

Grate the pumpkin on a fine grater or chop using a blender. Add cottage cheese, sugar, egg, baking powder, flour. Mix the mixture thoroughly. Add milk until the consistency of the dough is like thick sour cream. Fry the pancakes over low heat until golden brown.

Dietary pumpkin pancakes

Pancakes are not fried in a frying pan, but baked in a hot oven. Due to this, they turn out to be completely low-fat and dietary. In addition, the recipe does not contain dairy products or eggs, so it will definitely appeal to fasting people and vegetarians. This is also a great dish for young children who are just starting to get acquainted with adult food.

Ingredients:

Pumpkin – 0.5 kg
Flour – 6 tbsp.
Honey – 2 tbsp.
Cinnamon
Vegetable oil

How to cook:

To prepare lean pumpkin pancakes, grate it on a fine grater. Add flour, salt. Knead into a homogeneous dough. Form small pancakes and place them on a baking sheet pre-greased with oil (vegetable oil). Bake until done in a preheated oven at 170 degrees. When serving, sprinkle the pancakes with cinnamon and drizzle with honey.

Pumpkin and carrot pancakes

Eating pumpkin and carrot pancakes for breakfast every day will help preserve your eyesight and add shine to your hair. After all, these sunny vegetables contain a huge amount of vitamin A, which is so beneficial for our body.

Ingredients:

Pumpkin – 200 g
Carrots – 150 g
Egg – 1 pc.
Sugar – 2 tsp.
Flour – 4 tbsp.
Nutmeg
Vegetable oil

How to cook:

Making pumpkin and carrot pancakes is a quick and easy process. To begin with, vegetables should be peeled. Then grind the pumpkin and carrots in a blender. Pour in three tablespoons of water and cook until soft.

Add egg, flour, sugar and cardamom to the cooled mixture. The consistency of the dough should be like kefir pancakes. Place a tablespoon of the mixture onto a frying pan heated with vegetable oil.

Fry on both sides until golden, appetizing crust.

Pumpkin pancakes with semolina (without flour)

Adding semolina makes pumpkin pancakes more tender and soft. Before heat treatment, it is recommended to let the dough sit a little so that the semolina swells.

Ingredients

Pumpkin – 0.4 kg
Semolina – 4 tbsp.
Eggs – 2 pcs.
Sugar – 2.5 tbsp.
Starch – 2 tbsp.
Soda – 0.3 tsp.
Vanilla

How to cook:

Grind the pumpkin in a way convenient for you. Use a grater, meat grinder or blender. Add eggs beaten with sugar and vanilla. In a separate container, mix semolina with starch and soda, and combine them with the pumpkin-egg mixture.

Cover the dough with a napkin and leave it for 15-20 minutes so that the semolina swells. Fry the pancakes over low heat until light golden brown on one side.

Then turn them over to the other side with a wooden spatula, cover with a lid and fry until cooked.

Eggless pumpkin pancakes

Another option for making vegetarian pancakes. Spices add special piquancy to the dish.

Ingredients:

Pumpkin – 0.5 kg
Flour (wheat or chickpeas) – 1 cup
Salt – 1 tsp.
Spices (asafetida, curry)
Sunflower oil

How to do:

Mix the finely grated pumpkin with salt, mix vigorously and leave for 10 minutes to release the juice. Add flour and spices. Fry pumpkin pancakes in sunflower oil for 5-6 minutes on each side.

Pumpkin pancakes with cheese

Pancakes are delicious and nutritious. It’s good to serve them with a sauce made from sour cream and garlic.

Ingredients

Pumpkin – 0.6 kg
Hard cheese – 0.2 kg
Flour – 1 tbsp.
Egg – 2 pcs.
Garlic – 3 cloves
Greenery
Vegetable oil

How to cook:

Grate the pumpkin cheese and pulp. Mix them with herbs, eggs, flour. Pass the garlic cloves through a press and place in the dough. Add some salt. Leave the mixture for pancakes for 30 - 40 minutes. During this time, the pumpkin will release juice and the dough will become more liquid. Pour a couple of tablespoons of vegetable oil into a frying pan and heat well over moderate heat. Fry pumpkin pancakes with cheese on both sides.

Pumpkin and zucchini fritters

Pumpkin-zucchini pancakes are light, tender and very tasty.

Ingredients:

Pumpkin – 0.3 kg
Zucchini – 0.3 kg
Flour – 0.5 tbsp.
Egg – 1 pc.
Ground black pepper
Greenery
Oil for frying

How to cook:

Grind the peeled pumpkin and zucchini using a grater. Add egg and flour. Salt and pepper. Finely chop the greens and put them in the dough. Fry the pancakes in vegetable oil until cooked.

Source: https://prokefir.ru/bluda-iz-kefira/oladi-iz-tykvy

Pumpkin pancakes - recipes for classic pumpkin pancakes, sweet pancakes with pumpkin and apple, in the oven, with zucchini

Unfortunately, pumpkin is rarely on our table. But this melon culture deserves the closest attention. Take pumpkin pancake recipes for example.

There are so many variable combinations of ingredients in this simple dish that you can prepare appetizers, main courses, and sweet desserts on the same basis.

Moreover, in any version, the pancakes will be amazingly tasty and very healthy.

Pumpkin is a source of vitamins and minerals important for human health. In terms of provitamin A content, it is superior to carrots. There is more iron in the orange vegetable than in beef liver and apples.

Here you can also find rare vitamin T, which affects the speed of digestion and promotes the breakdown of fats.

The rich vitamin and mineral composition provides the healing properties of pumpkin:

improves digestion;
cleanses the blood of cholesterol;
eliminates swelling, removes excess fluid from the body;
promotes the removal of waste and toxins;
has an antioxidant, choleretic regenerating effect;
slows down the process of fat accumulation and promotes the breakdown of the contents of lipocytes.

Another advantage is that preparing pumpkin for processing is very simple. The fruit is peeled, seeds and hard fibers are removed. Then cut into pieces convenient for further processing.

Pumpkin pancakes: photo recipe

To make sweet pumpkin pancakes, you will need:

400-500 grams of pumpkin pulp;
2 eggs;
3 tbsp. l. Sahara;
1 cup flour;
3 tbsp. l. milk (added if the pumpkin is not juicy);
vegetable oil.

How to cook pancakes:

Peel the vegetable, wash and grate.
Add sugar to the grated pumpkin and stir.
Let it sit for a couple of minutes so that the pumpkin releases its juice.
If the vegetable is not juicy, then add milk.
Beat in the eggs and mix everything.
Add sifted flour and mix thoroughly.
The pancake dough is ready. It should resemble thick sour cream in consistency.
After making sure that the dough is the right consistency, place it on a preheated frying pan.
Fry on both sides until done. The pumpkin should be soft and well cooked.
Helpful advice! Pancakes turn out more fried and soft when there is a lot of vegetable oil in the pan.
These are the pumpkin pancakes you get.

This dessert can be served either hot or cold. Pairs well with sour cream, jam or condensed milk.

How to quickly make pumpkin pancakes

This is one of the simplest dishes. But there are many variations, depending on what ingredients the pumpkin pulp is mixed with.

Pumpkin for pancakes can be used raw, baked in the oven, or stewed. The raw pulp is rubbed with shavings, and the heat-treated pulp is ground into puree.

The dough is made without adding liquid, using kefir or milk. To bake tall, fluffy pancakes, use slaked soda or yeast.

Pumpkin pancakes are usually fried in a cast iron frying pan in vegetable oil. There are also recipes for dietary pancakes that are baked in the oven.

The simplest version of pancakes

For 400 g pumpkin pulp:
egg – 2 pcs.;
flour – 5 tbsp. l.;
salt;
vegetable oil for frying.

Recipe:

Rub the pumpkin with large shavings. This is an option for pancakes similar to potato pancakes.
If you need to get a dough of a more uniform consistency, make the vegetable shavings fine.
All ingredients are mixed.
Leave for 10 minutes for the flour to dissolve.
Pancakes are baked in well-heated vegetable oil in a frying pan with a thick bottom.
Brown the pancakes for 2 minutes on one side, and 1 minute on the other.
Place hot pumpkin pancakes on a paper towel to remove excess fat.
Served with sour cream, honey, jam - your choice.

The second quick option is for 500 g of pumpkin:

hot milk – 400 ml;
egg – 1 pc.;
sugar – 2 tbsp. l.;
flour - how much dough will take.

Recipe:

The peeled pumpkin pulp is cut into small cubes.
Transfer to a saucepan.
Pour hot milk and simmer at low simmer for 15 minutes.
The vegetables are cooled in milk, ground through a sieve or blended with a submersible blender.
Mix the puree with the remaining ingredients.
Pancakes are fried in a frying pan in hot vegetable oil.
Served with jam, honey, condensed milk.

Classic pumpkin and apple pancakes

A simple but very healthy dish that can be prepared at any time of the year.

For 400 g pumpkin pulp:
apple - 2 large fruits;
egg – 2 pcs.;
flour – 5 tbsp. l.;
sugar – 2 tbsp. l.;
salt - a pinch.

Recipe:

Rub pumpkin and peeled apples with coarse shavings.
Beat eggs with sugar and salt.
Mix the ingredients.
Add sifted flour in parts.
Bake the pancakes over medium heat in refined vegetable oil.

The proportions of ingredients can be changed at your discretion.

For example, if you take more apples, the taste of the pancakes will be more dessert-like. By reducing the amount of sugar, you can bake snack pancakes that go well with natural yogurt or sour cream and garlic sauce. The aroma of pumpkin apple pancakes is delicious on its own, but if you add a little cinnamon or vanilla to the dough, the smell of the dish will be delicious.

Pancakes with pumpkin on kefir

Kefir in combination with baking powder will provide pumpkin pancakes with fluffiness and a soft porous structure. According to the recipe, sugar is not added to the dough. But if you really want something sweet, you can sweeten the dessert with a teaspoon of sugar.

For 400 g pumpkin pulp:
kefir – 125 ml;
egg – 2 pcs.;
baking powder – 1 tsp;
flour – 1 tbsp.;
salt - a pinch.

Recipe:

Pumpkin is stewed in a small amount of water or baked until soft in the oven.
Cool and puree.
Add warm kefir, salt, baking powder, eggs, flour.
Knead a thick dough.
Pancakes are baked in a frying pan.

Dietary pumpkin pancakes in the oven

This version of a simple dish will be interesting for those who do not like to stand over a hot stove for a long time. Pumpkin pancakes according to this recipe are low-calorie, moderately sweet and completely low-fat.

For 1 liter of prepared pumpkin puree:
sour cream (10% fat) – 2 tbsp. l.;
egg – 3 pcs.;
flour – 1.5 tbsp;
sugar – 1 tbsp. l.;
slaked soda – ½ tsp;
salt.

Recipe:

All ingredients are mixed in a deep container.
The baking sheet is covered with baking paper.
The oven is turned on at 180 degrees.
Use a dessert spoon to place the dough onto a baking sheet, leaving large gaps between the pancakes.
Pancakes are baked for 15 minutes on one side.
Turn over and leave in the oven for another 10 minutes.

Baked pumpkin pancakes can be served hot or cold with first courses, as an appetizer, or for dessert with sweet sauces.

Pumpkin and zucchini pancakes

Amazingly tender delicious pancakes with spicy notes. Even picky eaters, children and men, enjoy eating this dish.

For 300 g pumpkin pulp:
young zucchini – 300 g;
egg – 1 pc.;
corn flour - how much dough will take;
garlic – 1 large clove;
ground black pepper – 1/3 tsp;
salt – 2 pinches;
dill - 1 bunch.

Recipe:

Zucchini and pumpkin are rubbed with large shavings.
Add salt and leave for 10 minutes alone.
The released juice is drained.
Squeeze the vegetable shavings thoroughly.
Garlic is passed through a press.
Dill is finely chopped.
Mix all the dough components in a deep bowl.
Fry the pancakes in a cast iron frying pan in hot vegetable oil until golden brown.

If desired, you can add 50 g of goat cheese or salted cheese to this recipe. In this case, there is no need to salt the dough.

The subtleties of making delicious pumpkin pancakes

If the pumpkin pulp is too harsh and cannot be used raw, the vegetable must first be stewed or steamed. It is not advisable to boil pumpkin in water to make pancakes. But the best option would be to bake the vegetable in the oven under foil. Thanks to this, the pumpkin will become softer, sweeter, and more aromatic.

When combined with salt and sugar, crushed pumpkin pulp releases a lot of juice. This must be taken into account when kneading the dough. It is recommended not to flour the dough, but to drain the juice and squeeze out the pulp before mixing with the rest of the ingredients.

The dough for pumpkin pancakes can be made without flour. Instead of this mandatory component, semolina is used. After mixing all the ingredients, this dough should be left alone for 20–30 minutes so that the semolina swells well.

In terms of taste, the sweet orange vegetable goes well with apples, dried apricots, cottage cheese, hard and soft cheeses, zucchini, carrots, onions, and minced chicken. Low-calorie dietary pancakes are prepared in the oven with the addition of oatmeal.

For flavor, garlic and spices (turmeric, cinnamon, rosemary, nutmeg, vanillin, ginger, saffron) are added to the dough.

In the summer, when fresh pumpkin is difficult to find, you can use frozen or canned vegetables to make pancakes.

Important! Despite all its beneficial properties and high taste characteristics, pumpkin has contraindications for consumption. Orange vegetables and dishes made from it should be excluded from the diet for people suffering from diabetes, gastritis with low acidity, duodenal ulcers, and stomach ulcers.

Pumpkin is a unique vegetable. In addition to the fact that it is very healthy and inexpensive, it can be successfully used in preparing both sweet and savory dishes. We love these pumpkin spice pancakes. They turn out incredibly tender, just melt in your mouth, and are prepared from the simplest and most affordable ingredients.

Compound:

200 g peeled pumpkin
5 tbsp. spoons of oatmeal
4 tbsp. spoons
1-3 tbsp. spoons of flour
0.5-1 teaspoon salt
spices: 1 tsp. curry, 1/2 tsp.
ghee or vegetable oil for frying

How to make pumpkin pancakes - recipe:

Let's start with the pumpkin first. Peel the pumpkin and grate it on the finest grater.
Grate the pumpkin
Pour a small amount of boiling water over the oat flakes so that the water is slightly above the level of the flakes. Cover with a lid and leave the flakes to swell for 10 minutes. I used regular oats (not instant oats) and they turned out great!
Pour oatmeal
Mix grated pumpkin, swollen flakes and mayonnaise in one container.
Mix cereal, pumpkin and mayonnaise
Add spices, salt to taste and flour (I used whole grain). Curry and asafoetida go well with pumpkin.
Add flour and spices
Mix everything well. Our pumpkin pancake mix is ready! Its consistency is such that it can still be stirred with a spoon, but it no longer drips from it. If necessary, add more flour.
Knead the dough for pancakes
Heat the frying pan well with oil. Spread the pancakes with a spoon, flattening them a little. Due to the delicate consistency of the dough, it is better to make it not thick, then they will bake better and be easier to turn over. Fry on both sides until golden brown.
Fry on both sides

Our pancakes are piping hot and ready. I got 11 medium-sized pieces, incredibly fragrant and sunny!

It is best to serve pumpkin pancakes slightly cooled.

Pumpkin pancakes

Bon appetit!

Nastia Bordeianu author of the recipe

Lenten pumpkin pancakes are a simple, nutritious and very tasty delicacy that will help you out at any time of the year and add pleasant variety to your Lenten and everyday menu. Cooked with the addition of banana, spicy spices and a small amount of flour, the pancakes are light, soft, airy and very aromatic. Affordable in composition and easy to prepare, these pancakes are a great way to add healthy, but not everyone’s favorite, pumpkin to your diet. Since the true basis of the pancakes is revealed, perhaps, only by their appetizing golden color, such appetizing and delicate-tasting pancakes are likely to please even those who are usually completely indifferent to pumpkin. Try it!

To make lean pumpkin pancakes, prepare the ingredients according to the list.

Peel and cut the pumpkin into small pieces.

Place the pumpkin in a saucepan and add enough cold water to barely cover the pieces.

Bring the water to a boil and cook the pumpkin pieces for 15-20 minutes until soft.

Drain the water and place the pumpkin pieces in a deep container. Add banana cut into small pieces.

Grind the ingredients using a potato masher or blender until pureed.

Add a pinch of salt, sugar, vanilla and ground cinnamon to taste.

Mix everything well. And gradually, adding in small portions, add wheat flour mixed with baking powder into the mixture.

Add flour 1-2 tablespoons at a time until you get a thick dough that practically does not flow off the spoon.

Dip a tablespoon into cold water and place the dough in portions into a heated, oiled frying pan.

Fry the pancakes until golden brown, 3-4 minutes on each side.

Lenten pumpkin pancakes are ready. Bon appetit!