Today on the blog the dessert that can make chilly autumn days warmer - yeast pumpkin pancakes with lots of plant based protein coming from tofu. Perfect ending of Halloween parties.
Ingredients (about 30 small pancakes):
25 dag fresh yeast
2 tbsp sugar
1 tsp vanilla sugar
1/2 cup grated pumpkin
½ cup vegetable oil
a few drops of vanilla extract/ the seeds out of vanilla pod
2 cups plant based milk
2.5 cups flour
90g natural tofu
pinch of salt
Instructions:
In a large mixing bowl dissolve the yeast and sugar in warm milk. Mix and leave to prove. Blend pumpkin with vegetable oil, vanilla sugar, vanilla extract and tofu until you get smooth mixture. Add the pumpkin and tofu mixture into the yeast and mix well. Add a pinch of salt, sifted flour and mix the batter. Cover and leave for about 1 h to rise. Fry in vegetable oil both sides. Transfer to paper towels to drain any excess oil. Enjoy!
Etykiety: dessert, english, pancakes, pumpkin, recipes, tofu
