Recipe: Eggless pumpkin pancakes with cinnamon
Crepes, pancakes and tortillas with spices
November 16, 2010
Chickpeas flour is perfect as egg substitute, as I told you in the recipe Eggless Omelette Sandwich with Basil: just use 50g of chickpeas flour with 50ml of water for each egg.
I didn't use water to prepare these spicy pancakes, because the pumpkin pulp was quite soft.
The pancakes can be served with honey for a sweet dish, or with melted cheese.
 A curiosity: this is a cinnamon tree from the Botanical Garden of Catania.
 Eggless pumpkin pancakes with cinnamon
Ingredients
Makes two pancakes:
150g pumpkin pulp
50g chickpeas flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Directions
Mash the pumpkin with a fork and incorporate the chickpeas flour and the baking powder. Season with the spices.
Heat a frying pan and pour half mixture, then level with a spatula.
Cook for a few minutes until the edges of the pancake rise, then turn it and cook the other side.
 One year ago:
Indian parota with coriander and mint
This joins to MLLA - My Legume Love Affair #29, created by The Well-Seasoned Cook.
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