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Provides a balanced start to the day with carbohydrates for energy and protein for muscle repair, supporting morning training sessions.
Ingredients:
-
100gpumpkin puree
-
100gwhole wheat flour
-
1itemegg
-
150mlmilk
-
1tspbaking powder
-
1tspcinnamon
-
0.5tspnutmeg
-
20ghoney
-
1tbspolive oil
Preparation Time: 15 minutes
Instructions:
- In a bowl, mix pumpkin puree, egg, and milk until smooth.
- In another bowl, combine flour, baking powder, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Heat olive oil in a non-stick pan over medium heat.
- Pour batter into the pan to form pancakes and cook until bubbles form on the surface.
- Flip and cook until golden brown on both sides.
- Serve warm with a drizzle of honey.
| Nutrition | Per Serving 500 g | Per 100g |
|---|---|---|
| Energy | 695 kcal | 139 kcal |
| Protein | 18 g | 3.6 g |
| Fibre | 8 g | 1.6 g |
| Salt | 0.5 g | 0.1 g |
| Sugar | 20 g | 4.0 g |
| Carbohydrates | 105 g | 21.0 g |
| Fat | 22 g | 4.4 g |
-
100gpumpkin puree
-
100gwhole wheat flour
-
1itemegg
-
150mlmilk
-
1tspbaking powder
-
1tspcinnamon
-
0.5tspnutmeg
-
20ghoney
-
1tbspolive oil
In a bowl, mix pumpkin puree, egg, and milk until smooth.
In another bowl, combine flour, baking powder, cinnamon, and nutmeg.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Heat olive oil in a non-stick pan over medium heat.
Pour batter into the pan to form pancakes and cook until bubbles form on the surface.
Flip and cook until golden brown on both sides.
Serve warm with a drizzle of honey.