Pumpkin Pancakes with Rice Flour
Breakfasts • Estonian
Description
Pumpkin pancakes made with rice flour
Ingredients
- Pumpkin 5 oz
- Rolled Oats No. 2 3 tablespoons
- Rice Flour 2 tablespoons
- Chicken Eggs 2 pieces
- Honey 3 teaspoons
- Sugar 1 teaspoon
- Cinnamon a pinch
- Ground Cardamom a pinch
- Olive Oil to taste
- Salt a pinch
Step-by-Step Guide
Step 1
Wash the pumpkin and cut it into 5–6 small pieces. Bake in the oven at 390°F for about 20 minutes, then if the pumpkin starts to darken, reduce the temperature to 355°F and bake for at least another 10 minutes. When the pumpkin is soft, remove it and let it cool. Remove the seeds and fibers. Separate the flesh from the skin.
Step 2
In a blender, grind 3 tablespoons of rolled oats and 2 tablespoons of rice flour. Transfer the resulting flour to a bowl. In the same blender, add the pumpkin puree, eggs, spices, honey, sugar, and a pinch of salt. Add cinnamon, sugar, and cardamom to taste.
Step 3
Mix the wet and dry ingredients together. The mixture is ready; it should not be too liquid or too sticky. The consistency should be like thick sour cream.
Step 4
Heat a frying pan, add a little olive oil, and fry the pancakes on both sides for a couple of minutes.
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