Lighter flourless pumpkin fritters (pampoen koekies)
Pumpkin fritters with oats, eggs, cinnamon and a touch of honey
Ingredients
- 1.5 cups cooked mashed pumpkin or butternut about 1/2 of a medium butternut
- 3/4 cup oats gluten free if necessary
- 2 eggs
- 1/2 tsp baking powder
- 1 - 2 tsp honey or sweetener of choice
- 1 tsp cinnamon
- splash of milk if needed
Instructions
- Blend everything together in a Nutribullet (or equivalent powerful blender) until completely smooth. Add a splash of milk or two if your batter is to thick to blend.
- Heat a non-stick pan to medium heat (not too hot or they will burn before cooking through!), spray with non-stick spray, then fry spoonfuls of the batter. Flip the fritters when the bottom is golden brown - you might have to use two spatulas to lift and flip each fritter. Squeeze each fritter gently with the back of a spatula to help them to cook through. Remove from the pan when the fritters are golden brown on both sides and cooked through.
- Serve! See notes on serving suggestions.
Notes
Nutritional info per pancake: 63 kcal, 1.7 g fat; 9.7 g carb; 2.1 g fiber; 2.4 g sugar; 2.9 g protein.
Serving suggestions:
Serve as a side dish (2 per person), or as a breakfast (3 - 4 per person) with some fresh fruit and plain yoghurt.
You can sprinkle with more cinnamon and drizzle with a bit of honey if you want.