Pancake Integrali Con Gelato Alla Zucca (Wholemeal Pancakes With Pumpkin Icecream) – a delicious recipe with pumpkin, banana, wholemeal flour rice, egg, baking powder, unsweetened cocoa. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
prepares for pancake batter, putting in a bowl the flour, egg, baking powder and milk a little at a time to a soft dough and thick
2
separates the mixture into two bowls. in an add cocoa and stir
3
now on a pan preparing pancakes. with a ladle you put the dough on the pan. expects that for bubbles, and then turns the pancake for another few seconds.
4
now prepares ice cream. After steamed pumpkin for 15 minutes, do it cool and put it in the freezer for at least 3 hours. then take it and put it in a blender with about 2 tablespoons of oat milk and blend.
5
coarsely chop the nuts 2 and make them toast for a few minutes in a pan.
6
now serve pancakes. alternate ones of classic and cocoa. put on the yogurt, ice cream pumpkin and walnuts. and enjoy your meal
477
kcal
Calories
36
g
Fat
32
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 7/8 tablespoons pumpkin, 5 1/3 tablespoons banana, 3/4 cup wholemeal flour rice + avena, 1 egg, and more.
Yes, Pancake Integrali Con Gelato Alla Zucca (Wholemeal Pancakes With Pumpkin Icecream) falls under the Breakfast category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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