What more can I say? These are absolutely one of my favourite pancakes.
Pumpkin and banana are best mates in the kitchen. Pancakes are delicate, fluffy, not too sweet and just delicious. You can serve them with maple syrup, honey, sugar or with this tangy and refreshing berry compote.
They are just perfect at any time: for breakfast, afternoon snack or dinner.
Easy and so quick to make. And they disappear even quicker 🙂
Makes about 8 pancakes
- 100 grams pumpkin puree
- 1 tbsp plain yoghurt (skip, if your pumpkin puree is watery)
- 1 egg (white and yolk separately)
- 2 tsp sugar
- 1 banana (big and ripe), mashed with the fork
- 1/2-3/4 cup regular flour
- 1 tsp baking powder
- pinch salt
- 1 cup mix berries (fresh or frozen)
- 1-2 tbsp honey
- powdered sugar, for dusting
- 1 tsp oil
- 1 tsp butter
Start with making the hot berry compote.
Place the berries in a saucepan, add a little splash of water. Cook them on a low heat until fruits break a little bit. Add honey to your taste, cook a minute or two and remove from the heat. Set aside.
In a bowl mix pumpkin puree, yoghurt, mashed banana, yolk and sugar.
In a separate dish beat the egg white with a small pinch of salt until stif.
Add beated egg white to the wet ingredients and fold it in gently.
Sift the flour, baking powder and salt to wet ingredients and mix everything carefully.
Heat the oil and butter on a pan.
Fry the pancakes on a low heat for a few minutes per side until golden and done inside.
Dust them with powdred sugar and serve with the hot compote.