Pumpkin Pancakes

Pumpkin pancakes will delight both those who try to fill their diet with healthy dishes and those who just love to eat deliciously. A compromise option, in general! The pancakes contain incredibly healthy pumpkin, rich in vitamins A, C, D, E, as well as iron, potassium, and copper. In addition, it contains a lot of fiber, which has a beneficial effect on the work of the digestive system, removes harmful substances, and improves metabolism in general. And the pumpkin is quite sweet, so, in principle, you can not add sugar to the dough at all. Pumpkin pancakes are less high-calorie than ordinary pancakes, therefore they may well be included in the menu even by those who follow the figure.

Cook: 30 mins

Ingredients

• pumpkin pulp – 400 g
• flour – 120 g
• eggs – 2 pcs.
• sugar – 1/2 teaspoon.
• salt – on the tip of a knife
• kefir 3,2% – 125 ml
• vegetable oil for frying – to taste

Directions

1. Make a pumpkin pancake batter. Wash the pumpkin pulp, dry, and grate into a bowl on a coarse grater. Can be chopped in a blender equipped with a special attachment.
2. Sift the flour for the pancakes. Whisk the eggs, sugar, and salt in a separate bowl. Pour in kefir. Whisk again thoroughly until a homogeneous mass is obtained.
3. Add the sifted flour to the egg mass and mix well with a large whisk or tablespoon. The result should be a smooth dough.
4. Add the grated pumpkin on a coarse grater and stir to spread evenly over the pancake dough. Leave the dough at room temperature for a minute.
5. Place a large skillet about 26 cm in diameter over medium heat. Pour in a couple of tablespoons of oil and heat it. Spoon the pancake dough in small portions with a tablespoon and fry until golden brown.
6. Flip the pumpkin pancakes. Fry until golden brown on the other side. In this way, prepare the pancakes from the remaining dough. It can be served with thick sour cream or natural yogurt.