There’s some pumpkin left from yesterday and nothing can go to waste, right? So let’s use pumpkin again and make pumpkin pancakes that you can have during your lunchtime at work and give your kids to school.
Ingredients (serves 3-4):
1/2 small pumpkin
1 carrot
spring onion
chives
a piece of leek
2 tsp curry powder
salt
black pepper
2 tbsp ground flaxseed meal
3 tbsp hot water
3 tbsp potato flour
1/2 tsp of turmeric
Instructions:
Peel the pumpkin and carrot and grate on the large holes of a box grater or using a food processor's grating attachment. Chop the onion, chives and leek finely.
Add chopped veggies to grated carrot and pumpkin. Add flaxseed meal and water. Mix well. Season with salt and pepper. Add turmeric, curry powder and potato flour. Mix well.
Fry both sides on vegetable oil/ olive oil until golden brown.
Serve with a salad and favorite sauce (tomato or sunflower and dill).
Sunflower and dill sauce
Ingredients:
3 tbsp sunflower seeds
dill
8 tbsp olive oil
salt
black pepper
1 tbsp soy milk
1/2 tbsp lemon juice
Instructions:
Grind sunflower seeds finely. Then blend it together with the rest of sauce’s ingredients.
Etykiety: english, gluten free, main course, pancakes, pumpkin, recipes
