This pumpkin pie recipe is simple, healthy and delicious
These pumpkin muffins are easy to make, so delicious and so soft. They're the perfect accompaniment to a weekend brunch, so delicious and ready in just 30 minutes!
This recipe uses oat flour instead of wheat flour, which is combined with pumpkin puree, eggs, and all other ingredients in a food processor to make a smooth pancake mix/batter. These delicious pancakes can easily be adapted to a vegetarian or gluten-free diet.
Why is this recipe a must-try?
- tasting : All the flavors of fall are in these pumpkin muffins. They taste as delicious as pumpkin pie! You will love!
- correct :Made with fresh and natural ingredients!
- easy : The preparation time needed to make these pancakes is very short. Simply add the batter ingredients to the blender, mix and cook the pancakes.
ingredients
165 g oatmeal
2 Coffee spoons baking powder
1 Coffee spoon Ground cinnamon
½ Coffee spoon Spices
½ Coffee spoon Nutmeg
½ Coffee spoon Ground ginger
1 a pinch salt
225 g Pumpkin puree
2 Large eggs
180 Ml milk
2 Coffee spoons Vanilla extract
1 Tablespoon Pure maple syrup
1 Tablespoon Coconut oil for cooking
Image source © Docteur-fitness.com
to prepare
Add first seven ingredients to a blender or food processor and gradually blend until well combined.
Add the rest of the ingredients and blend for a few seconds, then stop and scrape the inside of the blender. Mix again until everything is well combined.
Heat a crepe pan over medium/low heat. Drizzle a tablespoon of coconut oil, then pour a small scoop of pancake mixture.
Cook for 2 to 3 minutes, until the dough begins to bubble, then gently turn and continue cooking for 1 to 2 minutes.
Leave the pancakes to rest on a plate and cover them to keep them warm. Repeat the process with the rest of the dough, to get about ten pies.
Image source © Docteur-fitness.com
Nutritional values
Shares 10
- Amount per service
- Calories (kcal) 89.5
- % daily value*
- Fats 2g4%
- Saturated fatty acids 0.5g3%
- sodium 81.5mg4%
- Potassium 223.5mg7%
- Carbohydrates 14g5%
- Dietary fiber 2g8%
- sugar 3g
- Proteins 4g8%
* Reference intake for a typical adult (8400 kJ/2000 kcal). Reference intakes and serving sizes may vary based on age, gender, and physical activity.
ingredients
ingredients
165 g oatmeal
2 Coffee spoons baking powder
1 Coffee spoon Ground cinnamon
½ Coffee spoon Spices
½ Coffee spoon Nutmeg
½ Coffee spoon Ground ginger
1 a pinch salt
225 g Pumpkin puree
2 Large eggs
180 Ml milk
2 Coffee spoons Vanilla extract
1 Tablespoon Pure maple syrup
1 Tablespoon Coconut oil for cooking
directions
to prepare
Add first seven ingredients to a blender or food processor and gradually blend until well combined.
Add the rest of the ingredients and blend for a few seconds, then stop and scrape the inside of the blender. Mix again until everything is well combined.
Heat a crepe pan over medium/low heat. Drizzle a tablespoon of coconut oil, then pour a small scoop of pancake mixture.
Cook for 2 to 3 minutes, until the dough begins to bubble, then gently turn and continue cooking for 1 to 2 minutes.
Leave the pancakes to rest on a plate and cover them to keep them warm. Repeat the process with the rest of the dough, to get about ten pies.
Tips and variations
- The dough is made from oatmeal, but you can also use oatmeal. The main thing is to mix everything well in your food processor;
- To make this recipe vegetarian-friendly, replace the milk with a rice-based (or other) vegetarian beverage, and replace the two eggs with 20 grams of cornstarch;
- To make a gluten-free version, simply use gluten-free oat flour. You can also test differences with the equivalent weight of household flour;
- To replace the long list of spices, you can use “pumpkin spice,” which is a ready-made mixture you find in specialty spice stores or online;
- The pies will keep in the refrigerator for 3 days.
Eat a good meal of course!
This pumpkin pie recipe is simple, healthy and delicious
