If you have some pumpkin puree lying around, make these Fluffy Pumpkin Pancakes. They come together in no time and they’re delicious. Great for batch cooking.
- 2 eggs
- 200 g pumpkin puree, homemade or store-bought
- 6 medjoul dates (I recommend using medjoul but you can use other dates as well)
- 1/4 teaspoon salt
- 50 g melted butter, warm
- 1 teaspoon orange zest
- 1 teaspoon ceylon cinnamon
- 1/2 teaspoon baking powder
- 50 g whole wheat flour (you can replace it with all purpose flour if you want)
- 50 g all purpose flour
If you don’t already have pumpkin puree (I didn´t), cook the pumpkin cubes in a bit of water until tender but if you had it, skip this step.
Add the pumpkin (squeeze some of the water if you just cooked it) and the pitted dates into a bowl and blend them until they turn into a paste.
In one bowl add the whites and the salt and in the other one add the yolks with the orange zest.
Pour the date mixture over the yolks and whisk.
Add the two kinds of flour, the baking powder and whisk again until you can’t see any traces of flour anymore. But try to not whisk too much.
In the other bowl, beat the whites until firm.
Add the whites into the date mixture and fold them carefully.
Let the batter rest for 10 minutes.
Heat a skillet and add butter or oil. Cook the pancakes on one side until bubbly, turn them over and cook for another minute or so.