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Hola amigos, continuando con estos desayunos sin harina y sin gluten, hoy les traigo unos panqueques de auyama y avena. Les cuento que quedan húmedas y tiernas; además, contienen un endulzante natural que contiene la auyama, pero para darle un poco más de dulzor, añadimos un poco de panela y ya está. Es muy nutritiva, fácil de hacer y queda muy rica. Espero que lo prepare en su hogar. Aquí les presento el procedimiento paso a paso de esta receta.
Hello friends, continuing with these flourless and gluten-free breakfasts, today I bring you some pumpkin and oat pancakes. I can tell you that they are moist and tender; they also contain a natural sweetener found in pumpkin, but to give them a little more sweetness, we add a little brown sugar and that's it. They're very nutritious, easy to make, and delicious. I hope you try them at home. Here's the step-by-step procedure for this recipe.
- The first thing we will do is remove the skin from the pumpkin, cut it up, and wash it. Then we will place it in a pot with water and cook it over medium heat until it softens.
- Once the pumpkin is ready, place it in a bowl and set aside.
- Now place it in a blender cup and add the pumpkin, eggs, then the milk, oats, baking powder, and teaspoon of melted brown sugar. Blend everything together to make the mixture.
- Once the mixture is ready, place a frying pan on the stove over medium heat. Spread a little olive oil on it and, when it is hot, add the mixture to make the pancakes and cook on both sides.
- Your pumpkin and oat pancakes are ready.
Contenido, fotografías, foto de portada editada con la aplicación Canva, separadores de mi autoría.// Content, photographs, cover photo edited with the Canva application, dividers of my authorship.@daysiselena*
Traducido con DeepL//Translated with DeepL