Usuba
Pumpkin Pancakes with Banana
Tender pumpkin pancakes with aromatic spices and banana pieces. This dish combines the natural sweetness of vegetables with the aroma of cinnamon, ginger, and nutmeg. Perfect for breakfast or a light dessert.
- Total
- 20 min
- Standard serving
- 300.2 g
Ingredients
Total 14
Instructions
- 1
Step 1
Cut the pumpkin into small pieces. Place in a saucepan, pour water so that it covers the pumpkin. Cook for 10–15 minutes until soft. Check for doneness with a fork: the pumpkin should mash easily. Drain the water, add butter.
- 2
Step 2
While the pumpkin cools, mix flour, salt, cinnamon, ginger, nutmeg, brown sugar, baking powder, and baking soda in a bowl.
- 3
Step 3
Mash the cooled pumpkin with a fork until it reaches a puree consistency. Transfer to a second bowl, add yogurt, milk, and egg. Mix well.
- 4
Step 4
Combine the pumpkin mixture with the dry ingredients. Mix until you have a uniform dough.
- 5
Step 5
Place a skillet with a thick bottom on medium heat. Peel the banana and slice it into thick rounds.
- 6
Step 6
Pour 2 tablespoons of batter onto the heated skillet for each pancake. Place 2–3 banana slices on top. Cover with a lid and cook for 2 minutes. When the pancake is browned on the bottom and bubbles form, flip it. Fry for another 2 minutes until done.
- 7
Step 7
Repeat the process with the remaining batter and banana. Serve the pancakes on warm plates with nuts, butter, and syrup.
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