Protein Pumpkin Pancakes with Barley Flour

These fluffy pancakes are the perfect balanced breakfast, combining the seasonal flavor of roasted pumpkin with the healthy properties of barley. Using natural whole-grain barley flour, stone-ground, gives the pancakes a pleasant nutty aroma and a lower glycemic index, while the added cottage cheese makes them an excellent source of protein.

Nutrients per pancake:

• Calories: 107.75 kcal

• Protein: 6.5 grams

• Fat: 3.25 grams

• Carbohydrates: 13.5 grams

Ingredients:

• 50 grams of natural whole-grain barley flour

• 100 grams roasted pumpkin

• 100 grams cottage cheese

• 1 egg (approx. 60g)

• 1 teaspoon Ceylon cinnamon

• 1 teaspoon baking powder

• Fat for the pan (approx. 1 tbsp)

Instructions:

1. Blend the base: Place the egg and roasted pumpkin in a blender and blend until a homogeneous mixture is obtained.

2. Add dry ingredients: Add the cottage cheese and barley flour. Blend again, adding 20–30 ml of water if necessary to achieve the ideal consistency.

3. Final seasoning: Finally, add the cinnamon and baking powder. Whisk once more until the batter is completely smooth.

4. Cooking: Heat a pancake pan well with a little fat. Pour in the mixture and cook for about one minute on each side.

The stated quantities yield 4 pancakes with a diameter of 8–10 cm.