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Pumpkin pancakes


250 g wheat flour
3 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
150 g sugar
250 g cooked pumpkin, mashed
3 eggs
250 ml soy milk
100 ml soybean oil
1 teaspoon vanilla extract

Servings: 6

Recipe directions

In a bowl, combine the wheat flour, baking powder, sugar, nutmeg and cinnamon. Make sure that there are no clumps.
In another bowl, combine the pumpkin, eggs, soy milk, oil and vanilla extract. Beat well. Ad the dry ingredients from the other bowl and beat well.
Pre-heat a greased pancake pan over a medium heat. Pour two or three tablespoons of batter in the pan to form a pancake. Bake each side about one minute or until slightly browned.
Serve the pumpkin pancake with brown sugar or with syrup.

The pumpkin

The pumpkin originates from Central Amerika and are fruits belonging to the family of the cucurbits. The name pumpkin is derived from the Greek word pepon, which means large melon. The pumpkin is an autumn fruit and is mainly available in the month October. The pumpkin is known for its large size. The largest pumpkin ever grown weighed more than 500 kg! However, the small sized pumpkins have the best taste and colour. Not only the pumpkin flesh but also the pumpkin flowers and seeds are eatable.
The pumpkin contains high levels of beta-carotene (vitamin A): 0.6 mg per 100 g pumpkin mash. This beta-carotene is responsible for the yellow colour of the pumpkin flesh but beta-carotene also acts as an antioxidant and help to protect our cells against ageing. Other nutritional values for pumpkin (per 100 g) are: 1 g protein, 2 g fiber, 1 mg iron and 383 mg potassium.


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