Description
Delicious and comforting pancakes made with pumpkin and mozzarella, perfect for brunch or a light dinner.
Ingredients
Scale
- 1 small potimarron, cut into pieces
- 1 cup all-purpose flour
- 1/2 cup fresh mozzarella, diced
- 1/2 cup yogurt
- 2 large eggs
- 2 teaspoons baking powder
- Oil for cooking
- Fresh coriander for garnish
Instructions
- Prepare the potimarron by cutting it into pieces, no need to peel.
- Boil the pieces in water for about 15 minutes until tender.
- Remove the potimarron and mash it with a fork; let it cool before adding to the mix.
- In a large bowl, mix the flour, yogurt, eggs, and baking powder.
- Add the mashed potimarron to the mixture and stir well.
- Heat a pan with some oil and pour a ladle of batter for each pancake.
- Cook until bubbles form on the surface, then flip to cook the other side.
- Serve hot with melted mozzarella and fresh coriander.
Notes
Store pancakes in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg