PUMPKIN & RAISIN PANCAKES

  • 2 persons
  • 15 min
  • easy
2
15’
easy

Ingredients
2

  • 150g spelt flour
  • 1 tablespoon cream of tartar
  • 1 pinch of salt
  • 150g Butternut Squash
  • 60g raisins
  • 180ml Provamel Almond Original Drink
  • Plant-based alternative to margarine

preparation
15 min
easy

  1. Soak the raisins in hot water for five minutes and then drain.
  2. Grate the butternut squash with a cheese grater.
  3. In a mixing bowl, combine the flour, salt and cream of tartar with the Almond Drink until it forms a smooth pancake batter.
  4. Carefully fold in the raisins and grated butternut squash.
  5. Coat a frying pan with plant-based alternative to margarine over low heat.
  6. Place one tablespoon of batter per pancake in the pan and press gently to flatten.
  7. When the surface of the batter is cooked, flip over and fry the other side.

tip

You can cook 4-6 small pancakes at a time depending on the size of your pan.

Products used in this recipe

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